Hi and welcome to our vegetarian kitchen where, each week, there will be recipes for dishes from all around the world - all nourishing, cheap and interesting. You won't be asked to search the woods and forests for wild funghi, neither will you have to gather your own herbs and spices. All ingredients will be affordable and available at your local supermarket.
Monday, 28 January 2013
Week 2 2013- Vegetarian Minestrone Soup
Hi and welcome to our Vegetarian Kitchen. England is covered with snow and our local park is a winter wonderland. On Sunday children were making snowmen and sledging down the hill but it is freezing cold and so our recipe is for a real winter warmer - minestrone soup. This will warm you on the coldest day.
VEGETARIAN MINESTRONE SOUP
(serves 6 to 8)
INGREDIENTS
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) Macaro
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
METHOD
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.
ENJOY!
