Monday, 17 August 2015

My version of minestrone soup


3 spring onions, cleaned and finely chopped
Olive oil
2 large carrots, cleaned and cubed
2 garlic cloves, peeled and chopped
tomato puree, about a tablespoonful
2 teaspoons of green pesto sauce
3 soft tomatoes chopped
A quarter of a green cabbage
Vegetable or chicken stock
Fresh basil leaves
Salt and pepper to taste
A handful of vermicelli

Gently fry the spring onions in a little olive oil.  Then add the carrots, garlic, tomato puree and pesto sauce.  Add about 1 litre of the stock and bring to the boil.  Leave to simmer for about 10 minutes until the carrots are cooked.

Then add the other ingredients, season and simmer for a further 5 minutes.

Serve with crusty bread.

You could always add a tin of cannelini beans, celery and such like, if you have them to hand.

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