Minestrone Soup

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JL's minestrone soup; Serve with fresh bread. Consider sprinkling on Parmesan cheese. Add a spoon of pesto when serving for a yummy mix of flavours.

Serves 6

Ingredients

  • 4 tbsp olive oil
  • 2 large onions (chopped)
  • 2 sticks celery (diced)
  • 2 carrots (diced)
  • 1 tsp salt
  • 1 pinch freshly ground pepper
  • 1 leek (trimmed and thinly sliced)
  • 1 courgette (diced)
  • 1 tin tomatoes (or 4 fresh, chopped)
  • 1 tbsp dried oregano
  • 1 tbsp thyme
  • 1 litre vegetable stock
  • 200 g macaroni (or orzo)
  • 2 tins cannelloni beans

Method

  • Step 1   Put the oil into a large stockpot and heat gently until haze appears. Add the onion, celery, carrots, salt and pepper and cook for 10 minutes. Add the leek and courgette and cook for another 5 minutes.
  • Step 2   Add the tomatoes and herbs and cook for 5 minutes. Add the stock and bring to the boil. Reduce heat and simmer for 5 minutes.
  • Step 3   Add the macaroni. Season and simmer for a further 10 minutes.
  • Step 4   Add the beans, bring back to a simmer, and cook for a further 10 minutes.
  • Step 5   Adjust seasoning if required.

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