Minestrone Soup version2
A “fantastico” robust Mediterranean flavoured Italian soup. It’s a meal in it’s self and ideal for summer or winter eating. You can also replace the pasta with rice
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 25 - 30 minutes
Ingredients
First lot of ingredients -
2 tablespoons olive oil
1 finely chopped onion
2 cloves crushed garlic
2 tablespoons chopped parley
1 finely chopped small carrot
1 stick small chopped celery
1/2 small diced red pepper
1 small diced peeled potato
2 pints stock or water
1 tin plum tomatoes chopped
Second lot of ingredients -
1/2 tin borlotti beans (optional)
1 small diced small courgette
75g / 3 oz small pieces pasta i.e. –spaghetti, macaroni, vermicelli etc.
Sprig thyme (op)
30g / 1 oz peas
2 tablespoons tomato puree
Finish of with 3 tablespoons torn Basil Leaves and fresh grated Parmesan (optional)
Method
- Heat the olive oil
- Add the the 1st lot of vegetables and potatoes cook on a medium flame until soft but without colour
- Add the chopped tomatoes and the stock or water
- Simmer for 20 minutes.
- Add the rest of the ingredients except the puree
- Cook for a further 20 minutes until the pasta and all the vegetables are tender
- Stir in the puree
- Serve with a handful of torn basil and fresh grated parmesan