Minestrone Soup.
March 29th, 2009
This hearty soup can be made many different ways with different seasonings and vegetables.
Makes four serves.
Ingredients.
- 2 onions chopped
- 2 sticks of celery chopped
- 2 chopped cloves of garlic
- 2 tins of tomatoes (or some fresh tomatoes)
- 1/8 of a large cabbage chopped (leeks are great instead)
- 1 cup of chopped parsley
- 2 cups of potato
- 2 carrots
- 2 cups of mushroom
- 1 cup green beans
- 1//2 cup of rosmarino pasta (pasta grain) or any small pasta
- 1 tin of kidney beans
- 1 cup of peas
- Olive oil
- Plenty of salt and pepper and a splash of balsamic vinegar
Method.
Saute the onion and celery in a little olive oil. When the onion is soft add the garlic and cook for a half minute longer. Add the tomatoes and cabbage to the pot and cook until the cabbage is soft.
Remove from the heat and use a stick blender to turn the mixture into a nice smooth soup. Return to the heat and add the parsley. Season with salt, pepper and balsamic vinegar to taste.
Add all the potato and carrot and some more water if necessary then leave to simmer for about 15-20 minutes.
Check the potato is at least half cooked and add the pasta and the mushroom then leave to simmer for another 15-20 minutes.
When the potato is completely cooked add the peas and kidney beans, turn off the heat and leave for 5 minutes.
Add any further seasonings and serve.