Minestrone soup recipe

A healthy and tasty dish

Ingredients:

2 tbsp Olive Oil, 1 Onion & 2 Cloves Garlic, 1 Potato, 1 Courgette, 2 Celery Sticks, 4 Tomatoes, 2 Carrots, Fresh or Frozen Peas, Tin Tomatoes, Vegetable Stock cube, 1 Can Cannellini Beans, Handful Pasta, Salt & Pepper and a few Basil Leaves, 1tsp Dried Oregano or Mixed Herbs

Utensils:

Large chopping board Large saucepan and lid Plate for peelings Vegetable Peeler; Vegetable Knife Wooden Spoon; Teaspoon Can opener

Method:

1. Peel the skins off the onion and garlic and finely slice and crush the garlic cloves. Add these to the saucepan with a good glug of olive oil. Heat gently and stir occasionally. 2. Peel the carrots and potato using the vegetable peeler and then cut into slices. Hold these together and then slice lengthways to form long strips. Cut these once more to form dice. Add to the onions and stir well. 3. Slice the celery and courgettes and add to the saucepan, stirring well to prevent the vegetables from sticking. 4. Quarter the tomatoes and add to the pan together with the can of tomatoes, an extra can of water and the vegetable stock cube. Bring to the boil and then turn the heat down and simmer for 10 minutes. 5. Add the beans and pasta and stir in together with the mixed herbs and seasoning. Simmer for another 10-15 minutes. Test by tasting a little to see if the pasta is “al dente”, and the vegetables are cooked, as well as checking for seasoning. Delicious served with grated parmesan.

GILL ROBERTS, Gill’s Cookery

www.gilljroberts.wordpress.com

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