Minestrone Fantastique

Italian Soup: There are almost as many versions of minestrone soup as there are Italians! But this one is truly classic, and not only mouthwatering but healthy. This soup is also delicious if served cold on a hot summer day as a matter of fact the flavour improves it made a day or two ahead and stored in the refrigerator

Keith Vigon @cook_4574654

United Kingdom

Saved

Ingredients

60 mins

4 servings

1large leek thinly sliced
2carrots, chopped
1courgette thinly sliced
115 gwhole green beans halved
2celery sticks, thinly sliced
3 tablespoonsolive oil
1.5 Lchicken or vegetable stock
400 gcan chopped tomatoes
1 teaspoonchopped fresh thyme
to tastesalt and pepper
400 gcan cannellini or kidney beans
50 gsmall pasta shapes or macaroni
freshly grated Parmesan cheese to garnish
fresh basal to garnish

Saved

Steps

60 mins

1

Put all the fresh vegetables into a large saucepan with the olive oil, heat until sizzling then cover and lower the heat and sweat the vegetables for about 15 minutes shaking the pan occasionally
2

Add the stock, tomatoes, herbs and seasoning. Bring to the boil, replace the lid and simmer gently for about 30 minutes
3

Add the canned beans and the juice together with the pasta, and simmer for a further 10 minutes.
4

Check the seasoning and serve hot, sprinkle with the Parmesan cheese and chopped fresh parsley