You are here

Minestrone

Global.Potpourri's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Celery sticks 2 , chopped
  Leek 1 , finely sliced
  Carrot 1 , chopped
  Canned chopped tomatoes 13 Ounce (400 Gram)
  Chicken stock/Vegetable stock 1 Pint (600 Milliliter)
  Courgette 1 , diced
  Cabbage 1⁄2 Small, shredded
  Bay leaf 1
  Canned haricot beans 3 Ounce (75 Gram)
  Dried spaghetti/Small pasta shapes 3 Ounce, broken into small pieces (75 Gram)
  Chopped flat leaf parsley 1 Tablespoon
  Parmesan 2 Ounce, freshly grated (50 Gram, To Serve)
  Salt To Taste
  Pepper To Taste
Directions

Heat the oil in a large saucepan.
Add the onion, garlic, celery, leek and carrot and cook over a medium heat, stirring occasionally, for about 3 minutes.
Add the tomatoes, stock, courgette, cabbage, bay leaf and haricot beans.
Bring to the boil, lower the heat and simmer for 10 minutes.
Add the pasta and season to taste.
Stir well and cook for a further 8 minutes.
Keep stirring because the soup may stick to the base of the pan.
Just before serving, add the parsley and stir well.
Ladle into individual bowls and serve with grated Parmesan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.108825
Average: 4.1 (17 votes)