Minestrone Vegetable Soup is a classic Italian soup – packed with all kinds of vegetables, beans and pasta and always eaten in the Chiappa household from infancy, as its a great way to get children eating vegetables. Clean out your fridge and use up your old soft veg. It’s a fantastic soup to make in bulk and freeze – just push it out of it’s container and defrost in a saucepan over the heat.
Ingredients
2 onions
1 sweet potato
1 large leek
2 courgettes
4 carrots
2 sticks of celery
4 large tomatoes or 1 x 400g tin of good quality plum tomatoes
2 tablespoon tomato puree
1 organic chicken or vegetable stock cube
fine salt and ground pepper
freshly grated parmesan cheese, to serve
METHOD
CHOP and prepare all your vegetables into similar sized pieces.
SOFTEN first the onion in a little olive oil for 2-3 minutes.
ADD the rest of the vegetables, tomato, tomato puree and crumbled stock cube.
COVER with water to about 4cm above the vegetables
BRING to the boil over a high heat, then reduce to a simmer
COVER with a lid and cook for 20-30 minutes, until the vegetables are cooked through. When you can pierce the vegetables easily with a fork, they are ready.
SEASON with salt and pepper to taste
The soup can either be left chunky or blitzed with a blender. and serve with lots of parmesan sprinkled over the top.
Ingredients
2 onions
1 sweet potato
1 large leek
2 courgettes
4 carrots
2 sticks of celery
4 large tomatoes or 1 x 400g tin of good quality plum tomatoes
2 tablespoon tomato puree
1 organic chicken or vegetable stock cube
fine salt and ground pepper
freshly grated parmesan cheese, to serve
