Minestrone Soup
Ingredients
- 2 x large leek, finely sliced
- 1 small red onion, diced
- 2 x cloves garlic, crushed
- 4 x sticks celery, diced into cubes
- 4 x carrots, peeled & diced into cubes
- 1 x large kohl rabi, peeled & diced into cubes OR you can use celeriac or turnips
- 2 x courgettes, diced into cubes
- 2 tablespoons olive oil
- 400g tin chopped tomatoes
- 1 litre vegetable stock
- 150g dried macaroni or other
- small pasta shapes (optional)
- Salt & pepper
- Handful of fresh herbs
Equipment
- Chopping board
- Knife
- Saucepan
- Spoon for stirring
Method
- Heat the oil in the saucepan over a gentle heat.
- Add all of the prepared vegetables except garlic & courgette. Place a lid on top & cook for 5 minutes.
- Remove lid & add garlic, courgettes, tinned tomatoes & stock. Simmer over a gentle heat for 20 minutes. Season & add pasta if using.
- Simmer until pasta is cooked, another 15 minutes.
- You can add a little extra water if too much liquid has been absorbed.
- Just before serving, sprinkle over the herbs.
