Minestrone Soup
A rich robust vegetable soup, filling and warming - a true Italian tomato broth, perfect for summer and winter
Preparation time: 10 - 15 minutes Quantity: Serves 4 Cooking time: 35 minutes
Ingredients
1 tablespoon olive oil
1 finely chopped onion
2 cloves crushed garlic
1 finely chopped small carrot
1 stick finely chopped celery
1/2 small diced red pepper
1 small diced peeled potato
2 pints stock or water
1 tin plum tomatoes - chopped plus juice
1/2 tin borlotti beans (optional)
1 small diced small courgette
2 tablespoons chopped parley
3 oz/ 75g small pieces pasta i.e. –spaghetti, macaroni, vermicelli etc
Sprig thyme (op)
1 oz peas
2 tablespoons tomato puree
Finish of 2 tablespoons torn Basil Leaves and fresh grated Parmesan. (op)
Method
- Heat the oil in a large saucepan
- Add the onions, garlic, carrot, celery and pepper
- Cook for a few minutes on a low flame to soften the vegetables
- Add the potato and stir for a few seconds
- Add the stock or water and tomatoes with the juice
- Simmer for 15 minutes
- Add the beans, courgette, parsley and pasta with the sprig of thyme (optional)
- Simmer for a further 15 minutes
- Add the peas and stir in the puree
- Simmer for a minute further
- Taste, season to taste, make sure all the vegetables and pasta are tender and serve
- Sprinkle on some torn basil leaves and grate on some fresh parmesan