Veg-packed minestroneby Vic Mitchell |
| Preperation time: 15 mins Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp olive oil; 1 onion, finely chopped; 2 sticks celery, thiny sliced; 2 carrots, peeled and diced into small cubes; 2 garlic cloves, sliced; 250g canned chopped tomatoes; 1 tbsp tomato puree; 2 tbsp fresh chopped basil; 2 pints vegetable stock; 1 courgette, diced into small cubes; 75g green cabbage, finely shredded; 60g small pasta shapes. |
| Recipe Method |
| Heat the oil and gently cook the onion for about
5 minutes. Add the celery, carrots and garlic, cover the pan and
cook for another 5 minutes, stirring occasionally. Add the tomatoes, tomato puree, basil, stock and season. Bring to the boil, cover and simmer for 10 minutes. Add the courgette and simmer for 5 minutes before adding the cabbage and pasta. Simmer for 10 minutes until the pasta is cooked. |
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