Minestrone Soup

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

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Minestrone Soup

Difficulty: Beginner Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins

Best Season: Suitable throughout the year

Ingredients

Servings

• 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

Instructions

1. Put all the fresh vegetables in a large saucepan with the rapeseed oil.

2. Heat until sizzling then cover and lower the heat. Sweat the vegetables for 15 minutes, occasionally shaking the pan.

3. Add the stock or water, tomatoes, herbs and seasoning.

4. Bring to the boil, replace lid and simmer for 30 minutes.

5. Add the beans and their liquor together with the pasta and simmer for a further 10 minutes.

6. Check the seasoning and serve hot.