Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 9

Minestrone

This classic tomato-based soup is so hearty that even the biggest carnivore you know won’t miss the meat! Full of veg and fresh herbs, this dish is best served with a generous helping of grated Parmesan and a hunk of crusty bread.

MAIN INGREDIENTS

2 litres (70fl oz) fresh chicken or vegetable broth

200g (7oz) shell pasta

2 carrots, chopped

2 celery sticks, chopped

2 garlic cloves, minced

1 onion, chopped

100g (31/2oz) green beans, chopped

100g (31/2oz) courgettes, chopped

400g (14oz) tin kidney beans, drained

400g (14oz) tin chopped tomatoes

1 tablespoon tomato purée

1 sprig of fresh rosemary

1 sprig of fresh thyme

1 tablespoon olive oil

3 tablespoons red pesto

salt and pepper, to taste

FINISHING TOUCHES

150g (5oz) frozen peas

large handful of spinach, chopped

Parmesan cheese, chopped fresh parsley, to garnish

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2 Once the pasta is al dente and the veg is cooked (approximately 15 minutes after boiling), add the peas and spinach and stir until the peas have defrosted. Garnish and serve.

Minestrone