Minestrone Soup
Total time: 30 minutes
Serves: 4 adults
Ingredients:
150g chopped tomatoes (tinned)
1 litre vegetable stock
4 cloves garlic, finely chopped
1 tbsp olive oil
1 onion, chopped
2 sticks celery, chopped
2 medium carrots, chopped
1 Courgette, diced
120g Cavolo nero
6 mushrooms, sliced
Small handful porcini mushrooms
1 bay leaf
1/2 red chilli, deseeded and finely chopped (optional)
Chopped parsley (optional)
Method:
- Heat the olive oil in the pan and sauté the onion, celery and carrots for a couple of minutes
- Add the mushrooms, garlic, dried porcini mushrooms (and chilli if using) and cook for a further 2 minutes
- Add the tomatoes, stock and bay leaf, stir and leave to cook for 10 minutes
- Add the cavolo nero and courgette and cook for 10 minutes or until the vegetables are al dente
- (If using) Add the penne pasta with the cavolo nero and courgette
- Season with salt and pepper to taste