Minestrone soup

Gavin Victor

500 g sugar beans
50 ml margarine
30 ml olive oil
2 onions, finely chopped
3 leeks, sliced into rings
4 stalks celery, finely chopped
1 bunch carrots, scraped clean and sliced into rings
1 bunch turnips, scraped clean and cut into pieces
100 g green beans
350 g cabbage, finely shredded
15 ml finely chopped garlic
3 litre vegetable stock
5 ml dried basil
410 g tomatoes, chopped
30 ml tomato purée
250 g spaghetti, broken into smaller pieces
65 ml finely chopped parsley
salt and freshly ground black pepper to taste

Soak sugar beans in hot water for 1 hour. Pour off the soaking water, cover with clean water and boil until soft. Drain and season with salt. Heat the margarine and oil in a large saucepan and fry all the fresh vegetables until glossy. Add the stock and drained beans, cover and simmer slowly for about 20 minutes. Add the dried basil, can of tomatoes, tomato purée and spaghetti and simmer slowly until the spaghetti is cooked and the soup is thick and flavoursome. Add the parsley and season to taste with salt and pepper.

Print Friendly, PDF & Email
(Visited 440 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *