Thursday, June 21, 2012

Minetrone & Kids Pizza

The kids were excited when they saw their meals : 'Angry Bird Pizza' my boy shouted ^-^ and my gal pointed to the pizza exclaiming 'angry bird angry bird'! To save time, I used Betty Crocks Pizza Mix to make the base and top with my homemade roasted tomato sauce, embedded with mozzarella, ham, pineapples & mushroom, served with Minestrone.

Recipe adapted from Good Food Mag May 2011
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 celery sticks, sliced
  • 1 garlic, chopped
  • 1 carrot, diced
  • 1L chicken stock
  • 1 handful of spinach, roughly chopped
  • 2 large tomatoes, peeled, deseeded & roughly chopped
  • 1 can red kidney beans, drained & rinsed well
  • 1 small zucchinni, diced
  • 40gm small pasta shells*
  • salt & pepper to taste

  1. Heat olive oil in a pot, saute onions, garlic, celery & carrots for 5mins until the vegetables soften.
  2. Add stock, tomatoes, spinach & kidney beans. Bring to boil over high heat. Reduce heat & simmer, covered for 10mins.
  3. Add zucchini and cook for another 5mins. Add salt & pepper to taste if necessary. Serve immediately with cooked pasta shells.
Note : You can cook the pasta shells under step 2, but I prefer to cook them separately.

1 comment:

Unknown said...

I like Zucchini very much. I used the yellow one to bake a cake

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