Minestrone soup


 › 10 ml of olive oil
 › 4 lean rashers, cut into strips
 › 1 large onion
 › 3 cloves of garlic
 › 1 small potato
 › 2 medium carrots
 › 2 sticks of celery
 › 400 g tin of chopped tomatoes, with no added salt
 › 200 g of frozen peas, defrosted
 › 150 g of pasta, any shape
 › 1 low-salt vegetable stock cube dissolved in 700 ml of boiling water


1.  Gently heat the oil in a large saucepan.
2.  Finely chop the potato, carrots, celery, rashers, garlic and onion then
add them to the pan.
3.  Stir regularly to stop them from sticking to the bottom of the pan.
4.  Cook on a low heat for 5 minutes, or until the vegetables have softened.
5.  Add the stock and the tin of tomatoes.
6.  Bring to the boil and then reduce the heat.
7.  Simmer for 10 minutes.
8.  While simmering, add the pasta and black pepper.
9.  Cook for another 8–10 minutes.
10. Add the peas and keep simmering until they are hot.
11. Serve and enjoy.


Post a Comment

My Instagram