Carina Contini recipe: Minestrone soup
We all have reasons to be grateful, so take a moment to let the people in your life know how you feel with this wonderful recipe for minestrone soup, writes Carina Contini
This soup can be served with a generous grating of fresh Parmigiano Reggiano on the top.
Ingredients
- 1 tin Italian plum tomatoes
- 1 litre water
- 2 carrots
- 2 onions
- 2 courgettes
- 2 peppers (one red, one yellow)
- 1 small cabbage or head of broccoli
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 160g short cut macaroni (optional)
- a handful of grated Parmigiano Reggiano
- salt and pepper
Serves: 4 Difficulty: Easy Time to cook: 60 mins
Method
1 Finely chop all the vegetables to the same size.
2 Heat the oil in a large soup pot, add the whole clove of garlic and heat to release the flavour.
3 Add the tin of tomatoes and squash them to make a smooth sauce, then cook for about 10 minutes until glossy.
4 Season with salt, add the vegetables and the oregano. Add about 1 litre of water and season with salt and pepper. Simmer for about 45 minutes.
5 Add the macaroni and cook this in the soup before serving. Sprinkle the cheese on the top.
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