Minetrone Soup
Cooking time: 45mins
Serves: 4
Ingredients
- 3 Celery sticks, chopped
- 1 Onion, large, chopped
- 3 Carrots, peeled and chopped
- 2 Garlic cloves, chopped
- 2 Potatoes, chopped
- 2 tbsp Tomato puree
- 200g Tomatoes, chopped (1 can)
- 1l Beef stock
- 1 Tin Cannellini beans
- 120g Spaghetti, broken into small lengths
- ¼ Cavolo nero or savoy cabbage, shredded
- 2 tbsp Olive oil
Method
- Heat your oil in a large pan and then add the vegetables, potatoes and garlic.
- Cook until soft for about 10 minutes.
- Add the tomato puree, tinned tomatoes and stock.
- Cover and cook for 10 more minutes.
- Add the beans and spaghetti and cook for a further 10 minutes until the spaghetti is cooked.
- the last minute add the shredded cabbage.
- Taste and serve with rustic bread and lots of parmesan over the top.
Chef’s note:
Add a rind of parmesan to the soup whilst cooking to enrich the flavour. Garnishes of grilled, chopped pancetta and salsa verde also work well.
