I love minestrone, it’s a great way of using up whatever veg you have leftover. I normally throw everything in, you can add soup pasta too if you like to bulk it up and it becomes a meal in itself. Just wish I could convince the princess, she won’t touch it! What have I reared?:)
what you need:
1 onion chopped
2 carrots chopped
2 celery sticks chopped
2 courgettes chopped
1 litre chicken/veg stock (stock cubes here as always)
150g soup pasta(we have it in La Cucina) or spaghetti or fettucine broken up.
30g butter
3 tbsp olive oil
sea salt and black pepper
grated parmesan cheese
what to do:
heat your oil and butter in a pot and add your onions and cook over a low heat for about 10 mins until soft but not coloured. Add your carrots, celery and courgette, season and cook for another 10 mins. Add your stock, season and cook for about 15 -20 mins until the veg is tender
addyour pasta and cook until al dente and then serve with some grated parmesan on top.
buon appetito…
I’m surprised you don’t make your own stock and freeze it…
It does take a while though and takes up a lot of valuable space… I did it for a while then went back to premade stock…
For veg stock the Knorr ‘Simply Stock’ pouches are ace – they are pure vegetable stock with no artificial crap added.
And it’s only 82p!
perfect for the weather we’ve been having here in phoenix. I love the way you chop up your veggies.
Excellent photos. Looks great.
Ya me too, I could bring it from the shop but never remember. There is a lot involved in making stock though and being a self employed “mama” I never have the time so stock cubes work fine for me, I use the organic Kallo cubes which I find quite good. I must try the pouches…..