Minestrone
A great traditional soup.
Servings: 6 people
Equipment
- Large Saucepan
Ingredients
- 1 400g can Beans - Red Kidney drained and rinsed
- 30 ml Cold Pressed Olive Oil Extra Virgin
- 25 grams Butter
- 2 large Carrots peeled and finely chopped
- 1 large Onion - Brown peeled and finely chopped
- 200 ml Vegetable stock
- 1 clove Garlic crushed
- 2 Leeks Washed, trimmed and finely chopped
- 1 can Tomatoes - peeled 425 grams
- 15 ml Tomato puree
- Salt and Pepper to taste
- 50 grams Spaghetti broken up
- Cheese - Parmesan Grated for garnish
Instructions
- Heat the oil and butter in a saucepan and add the carrots, onion, garlic and leeks. Fry gently for about 5 minutes, stirring frequently, until they are just beginning to colour.
- Chop up the tomatoes and add to the pan with their juice, tomato puree and season to taste.
- Pour in the beans and the stock. Bring to the boil and simmer for an hour.
- Add the spaghetti and simmer for a further 10 minutes.
- Serve very hot, sprinkling each portion liberally with parmesan cheese.
