You are here

Summer Minestrone

Chef.Foodie's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), finely chopped
  Celery sticks 2 , thinly sliced
  Baby carrots 8 Ounce, thinly sliced (225 g)
  Vegetable stock 2 Pint (1.2 litres)
  Runner beans 8 Ounce, thinly sliced (225 g)
  Plum tomatoes 2 , roughly chopped
  Small pasta shapes 2 Ounce (50 g)
  Chopped basil 2 Tablespoon
Directions

1. Heat the oil in a large pan, then gently cook the onion and garlic for 3 mins until softened. Add the celery and carrots and saute for a further 2 mins.
2. Add the stock, beans, tomatoes and pasta, then bring to the boil. Simmer for 12 mins until the pasta and vegetables are tender.
3. Stir in the basil, then season to taste. Divide into bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Summer, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Basil
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.1925
Average: 4.2 (20 votes)