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Quick minestrone
Ingredients
2 tablespoons olive oil
1 celery stick, chopped
1 small onion, chopped
1 red pepper, cored, deseeded and cut into 5mm/¼in pieces
2 garlic cloves, crushed
6 tomatoes, seeded and cut into 5mm/¼in pieces
1 tablespoon chopped thyme
425ml/14½fl oz hot vegetable stock
110g/3¾oz small pasta shapes
½ Savoy cabbage, shredded
Freshly grated Parmesan
1 celery stick, chopped
1 small onion, chopped
1 red pepper, cored, deseeded and cut into 5mm/¼in pieces
2 garlic cloves, crushed
6 tomatoes, seeded and cut into 5mm/¼in pieces
1 tablespoon chopped thyme
425ml/14½fl oz hot vegetable stock
110g/3¾oz small pasta shapes
½ Savoy cabbage, shredded
Freshly grated Parmesan
A traditional Italian soup
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Method
1. Heat the olive oil in a large saucepan. Add the celery and onion and cook for 5 minutes. Add the red pepper, garlic, tomatoes and thyme. Season with salt and ground black pepper, then stir well and cook, covered, for a further 5 minutes until soft.2. Pour in the hot stock, increase the heat and bring to the boil. Add the pasta and cabbage and cook for 5–6 minutes until cooked. Serve immediately with the grated Parmesan on top.
Comments
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