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Ingredient
Summer minestrone
Introduce
Chef :
CaroworcesterSummer minestrone
When vegetables are so glorious and plentiful time to make this classic soup. With some bread and cheese it makes a lovely summer lunch. In fact its almost a vegetable stew! You can keep it vegetarian or add chicken stock and diced bacon for extra flavour. Without the parmesan and made with vegetable stock it would be suitable for vegans.
Ingredient
Food ration :
4 servingsCooking time :
Prep time 20 minutes cooking time 30 minutes
2 sticks
celery diced
1 handful
cabbage finely sliced
1 can
haricot beans
1 can
tomatoes
2 tbs
olive oil
2 tbs
chopped parsley
to taste
salt and pepper
Cooking instructions
* Step 1
Fry the onion gently in the olive oil for a couple of minutes (you can add some garlic if you like).
* Step 2
Add the carrots, celery, courgettes, beans and potatoes and fry gently.
* Step 3
Add the tomatoes, water, stockcube, salt and pepper and bring to the boil.
* Step 4
Add the cabbage and white beans.
* Step 5
Simmer gently until potatoes and carrots are cooked.
* Step 6
Add extra water if the soup is too thick.
* Step 7
Meanwhile in a separate pan cook the macaroni according to instructions (if you cook it in the soup its likely to stick to the bottom of the pan!)
* Step 8
Drain and add the macaroni to the soup.
* Step 9
Serve the soup with a sprinkling of chopped parsley and grated parmesan.
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1. Start Small
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