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Minestrone

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

This classic Italian soup is hearty,nutritious and very easy to make. This recipe will make 4 portions. Serve with Parmesan cheese and thin slices of toasted Flute/Baguette.

 300 g Mixed vegetables- onions,leek,celery,carrot,turnip + cabbage (peeled)
 50 g Butter or Oil
 0.50 l White stock or water
 1 Bouquet garni
 25 g Peas
 25 g French beans
 25 g Spaghetti
 50 g Potatoes, peeled
 1 tsp Tomato purée
 100 g Tomatos,skinned,deseeded and diced
 Parsley to garnish
1

Wash and peel the mixed vegetables, then cut into paysanne - finely chopped shapes.

Cooking
2

Slowly cook the vegetables with butter or oil in a pan with the lid on.

3

Add the stock, bouquet garni and season with salt and pepper.
Simmer for 20 minutes

4

Add the peas and the beans and simmer for 10 minutes.

5

Break spaghetti into 2cm lengths, then add into soup with the potatoes, the tomato purée and tomatoes.

Simmer gently until all the vegetables are cooked.

6

Remove bouquet garni, taste and correct seasoning.

Serve with parsley

Nutrition Facts

0 servings

Serving size