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Vegetable Minestrone

Healthycooking's picture
Ingredients
  Saffron strands 1 1⁄2 Pinch (A Large Pinch)
  Onion 1 , chopped
  Leek 1 , sliced
  Celery stick 1 , sliced
  Carrots 2 , diced
  Garlic 3 Clove (15 gm), crushed
  Chicken stock 1 Pint (600 Milliliter, 2 1/2 Cup)
  Canned chopped tomatoes 28 Ounce (2 Cans, 14 Ounce Each)
  Frozen peas 2 Ounce (50 Gram, 1/2 Cup)
  Soup pasta 2 Ounce (Anellim)
  Caster sugar 5 Milliliter (1 Teaspoon)
  Chopped fresh parsley 15 Milliliter (1 Tablespoon)
  Chopped fresh basil 15 Milliliter
  Salt To Taste
  Black pepper To Taste
Directions

1. Soak the pinch of saffron strands in 15 ml / 1 tbsp boiling water. Leave to stand for 10 minutes.
2. Meanwhile, put the prepared onion, leek, celery, carrots and garlic into a large pan. Add the chicken stock, bring to the boil, cover and simmer for about 10 minutes.
3. Add the canned tomatoes, the saffron with its liquid and the frozen peas. Bring back to the boil and add the soup pasta. Simmer for 10 minutes until tender.
4. Season with sugar, salt and pepper to taste. Stir in the-chopped herbs just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Saffron
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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