Minestrone Soup

You will need:

  • 3 medium onions
  • 4 celery stalks
  • 3 carrots
  • 1 tin of chopped tomatoes
  • 2 cloves of garlic
  • 2 leeks
  • 2 courgettes
  • 3 tablespoons of olive oil
  • 2.5 litre of vegetable stock
  • 1 teaspoon of dies basil
  • 50g spaghetti broken into small lengths
  • 2 tablespoons of tomato puree
  • 4 tablespoons of chopped parsley
  • Seasoning
  • Parmesan cheese and 16 bread rolls to serve

Method:

  1. Defrost bread rolls.
  2. Cut the onions, celery, carrots, leeks and courgettes into paysanne. Crush the garlic.
  3. Heat the oil in a large pan and add the onion, celery, leek and carrots. Sweat until soft and add the tomatoes and stock. Add the garlic, basil and the tomato purée and bring to the boil. Simmer gently for five minutes and then add the spaghetti.
  4. After five minutes add the courgette – it should then take about another 7 – 10 minutes for the spaghetti to be cooked. Adjust the seasoning.
  5. Keep hot or reheat as necessary and stir in the parsley. Serve with parmesan cheese and a bread roll.