Although I am pining already for summer, the cooler weather has given me a great excuse to cook soup.
There is no set recipe for the classic Italian soup, Minestrone. Traditionally whatever vegetables were in season were used. Some recipes I have read include beans or rice. Others include cubes of beef. This is my recipe based on what I had to hand and what vegetables needed to be used up.
1 tablespoon olive oil
1 large onion diced
1 large carrot chopped
2 little courgettes diced
Tin plum tomatoes
1 box passata
3 cubes vegetable stock
1 tablespoon mixed herbs (oregano, thyme, basil)
2 cups spirelli pasta
I find it is best to add the pasta 10 minutes before eating otherwise the spirals go too soggy. If eating the soup over several days leave the pasta out of the main pot and add when re-heating.
Is there are a nicer instruction in the cooking world than ‘Parsley. Sprinkled’. ?