Minestrone Soup
Ingredients
- 2 tbsp Olivge Oli
- 2 Onions (chopped)
- 3 cloves Garlic
- 1 Carrot (diced)
- 1 Fennel Bulb
- 1 Leek (diced)
- 1 Celery (diced)
- 1 Potato (diced)
- few leaves Cabbage
- 1 tin Canellini Beans
- 150 g Spaghetti or Rice
- 1 sprig Thyme or Sage
- 1 tin Plum Tomatoes
- 3 Musherooms (chopped)
Accompaniment
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Description
The real thing - using up the veg you have around the kitchen
Method
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1
1. Heat the oli and fry the onions, garlic, carrot, fennel, leek and celery.
2. Add the potato and cook for 5 mins.
3. Add musherooms, cabbage, beans from the tin and their juice, tomatoes and thyme or sage.
4. Allow to simmer for about 20 to 25 mins.
5. Now add the pasta or rice.
6. Season the soup to your taste.
7. When serving, pour soup into a bowl and sprinkle over the top with some grated parmesan cheese.
5. Pour in some warm water - 4 to 5 cups (to taste). Here you could use stock instead of water and /or add some meat such as bacon.
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