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.