Minestrone soup

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Minestrone soup

 

 

8 teaspoons olive oil

1 large onion, peeled and sliced

225 g (8 oz) carrots peeled and finely chopped

4 sticks celery trimmed and sliced

450 g (16 oz) tomatoes finely chopped

2 teaspoons tomato puree

1 litre/quart hot vegetable stock

salt and freshly ground black pepper, to taste

175 g (6 oz) green beans trimmed and halved

75 g (2 1/3 oz) GF macaroni

1/4 cup fresh flat leaf parsley chopped

400 g (14 oz) can borlotti beans

 

 

1. Heat the oil in a large pan. Add the onion and cook for 3 to 4 minutes until

soft but not browned.

 

2. Add carrots and celery and continue cooking for a further 3 to 4 minutes.

 

3. Stir the tomatoes, tomato puree and hot vegetable stock into the pan.

 

4. Season well with salt and freshly ground pepper.

 

5. Bring the soup to the boil, reduce the heat, cover and simmer for 15 to 20

minutes or until the vegetables are tender.

 

6. Add the green beans and parsley to the soup and simmer for a further 10

minutes.

 

7. Add pasta and simmer for a further 5 minutes until vegetables are very

tender.

 

8. Stir in the borlotti beans and heat through for 2 minutes.

 

9. Serve in warmed bowls sprinkled with some more freshly ground

black pepper.

 

 

Serves 6.