This is one of my all time favourite recipes that I was given by my late mother in law. It is nourishing and satisfying with such humble ingredients, plus it pairs perfectly with a spoonful of pesto and some freshly grated parmesan. The other great thing about this recipe, as with many of my recipes, is that it is extremely versatile and happily welcomes other ingredients you may have in your cupboard, fridge or freezer; potato would work well, as would peas or green beans. Flavour is incredibly personal, so now is your chance to make it just that. Great served with fresh, crusty bread
Minestrone Soup
Materials
- 3 tbsp rapeseed oil
- 1 Lark leek thinly sliced
- 2 carrots chopped
- 1 courgette thinly sliced
- 2 sticks celery thinly sliced
- 500 ml vegetable stock or water
- 1 can of chopped tomatoes
- 1 can of cannellini beans
- 50 g macaroni dried pasta
- 1 tsp dried basil
- Salt & Pepper to taste