Minestrone

Minestrone

By
From
What's for Dinner?
Serves
4-6
Prep
20 mins
Cooking time
25 mins
Photographer
Gorta Yuuki

You can swap the vegetables in this recipe to suit whatever you have on hand. Try adding cauliflower and pumpkin in winter, to make a more hearty soup. In spring, asparagus and broad beans are good additions.

Ingredients

Quantity Ingredient
oil, for cooking
1 onion, diced
1 celery stalk, diced
1 leek, thinly sliced
2 potatoes, peeled and diced into 1 cm chunks
2 carrots, diced into 1 cm chunks
1 litre chicken stock
250ml tomato purée
salt and freshly ground black pepper
100g pasta, such as risoni or a very small macaroni
1 corn cob, husks removed and kernels sliced away using a sharp knife
100g fresh or frozen peas
2 tablespoons chopped flat-leaf parsley

Method

  1. Heat a large saucepan over medium–high heat. Add a generous splash of oil, the onion, celery and leek. Cook for 5–6 minutes, stirring occasionally.
  2. Add the potato and carrot and cook for a further 2–3 minutes.
  3. Add the stock and tomato purée, season with the salt and bring to the boil. Add the pasta, reduce the heat to a simmer and cook for 8–10 minutes.
  4. Add the corn and peas and cook for 2–3 minutes. Check the seasoning, adding plenty of pepper and the parsley. Serve with crusty bread.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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