Wednesday, 19 February 2014
Minestrone Soup 2014
Hi and welcome to our Vegetarian Kitchen. In GB we have experienced some of the worst floods for 200 years. We need comfort food and what is more homely and comforting than soup. This week our recipe is for an Italian classic - Minestrone Soup.. Our Minestrone will, of course, be made with Vegetable Stock.
(serves 6 to 8)
225g/8oz Can Red Kidney Beans (drained)
1 Large Onion (choped)
2 Cloves Garlic (crushed)
4 small carrots (finely chopped)
2 stalks celery (chopped)
Quarter small cabbage (sliced)
1 tablespoon Tomato Puree
2 tablespoons Olive Oil
4 tablespoons grated Parmesan cheese
100g/4 oz) Macaroni
100g/4oz Frozen Peas
3 Pints Vegetable Stock (use Green Oxo or cubes of your choice)
1 teaspoon dried Basil (or Oregano)
Salt and Black Pepper
Heat the oil in a very large saucepan. Gently fry the onion, add garlic and celery. Add all the vegetables except the Red Kidney Beans and Peas which will be added later. Add stock and stir thoroughly. Stir in tomato puree, add herbs and salt and black pepper. Bring to the boil, stir, then simmer for 20 minutes.
Now add the Macaroni, red kidney beans and cooked peas. Bring back to boil.
Simmer for about 10 minutes until the Macaroni is tender.
Serve hot with grated Parmesan cheese on top.
Serve with wholemeal rolls or bread.