By Claire
Nutritional Info(100g)
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Tomato purée
- Chopped tomatoes
- Cannellini beans
- Spaghetti
- Green cabbage
- Black pepper
Minestrone soup
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 large celery sticks, chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 1.2 litres/2 pints vegetable or chicken stock, made from stock cubes
- 400g tin cannellini beans, drained and rinsed
- 100g/3½ dried spaghetti, broken into short lengths
- ¼ head green cabbage, finely shredded
- salt and freshly ground black pepper
Method
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Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.
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Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes.
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Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.
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Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.
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Season to taste with salt and pepper before serving.
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Minestrone soup