Minestrone soup

Minestrone soup
Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

› 10 ml of vegetable oil
› 4 lean rashers, cut into strips
› 1 large onion
› 3 cloves of garlic
› 1 small potato
› 2 medium-sized carrots
› 2 sticks of celery
› 400 g tin of chopped tomatoes, with no added salt
› 1 low-salt vegetable stock cube dissolved in 700 ml of boiling water
› 150 g of pasta, any shape
› pinch of black pepper
› 200 g of frozen peas, defrosted

1. Gently heat the oil in a large saucepan
2. Finely chop the potato, carrots, celery, rashers, garlic and onion then
add them to the pan
3. Stir regularly to stop them from sticking to the bottom of the pan
4. Cook on a low heat for 5 minutes, or until the vegetables have softened
5. Add the stock and the tin of tomatoes
6. Bring to the boil and then reduce the heat
7. Simmer for 10 minutes
8. While simmering, add the pasta and black pepper
9. Cook for another 8–10 minutes
10. Add the peas and keep simmering until they are hot
11. Serve and enjoy



Minestrone soup