Minestrone Soup
 

Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes

 
This recipe by James Martin was in the Daily Mail and is absolutely delicious, a real warming, hearty soup for Winter!  I also looked at Jamie Oliver for ideas

and made a few tweaks to complete the recipe for our family.

 


Ingredients:
 

• Olive oil

• 3 cloves of garlic

• 1 Spanish onion, finely sliced

• 1 leek, washed and sliced

• 2 fresh bay leaves

• 2 carrots

• 2 sticks of celery

• 1 vegetable stock cube

• 1 x 400g tin of plum tomatoes or 6 fresh tomatoes

• 2 x 400g tins of beans, such as cannellini, butter, or mixed

• 100g dried Orzo

• Large handful of finely sliced cabbage, Cavolo Nero or greens or green beans cut into small pieces

• Parmesan cheese, Grana Padano or vegetarian alternative, to serve

• extra virgin olive oil

 
 

Method

 

1. Peel and finely chop the garlic and onion. Put a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil.
    

2. Add the garlic and the bay leaves, followed by the onions.
    

3. Trim and chop the leek, carrots and celery into rough 1cm dice, adding to the pan as you go.
    

4. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
    

5. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
    

6. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
    

7. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta.
    

8. Cover and leave to simmer for 10 to 13 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
    

9. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil.
    

10. Season according to taste with salt and freshly ground black pepper and serve with warm crusty bread.