Wednesday, 12 January 2011


 In this cold weather you need something to warm you up, and this Minestrone is often made with the fresh vegetables of Spring but equally can be made in the winter months too.


1 carrot sliced
4 leeks sliced
1/4 cabbage thinly sliced
1 stick celery sliced
1 onion sliced
2oz butter
2 pint stock
bouquet garni
1oz peas
1oz french beans
4oz tomatoes
1oz spaghetti
1 teaspoon of tomato puree
1 clove of garlic crushed
parsley chopped


Prepare the vegetable, toss carrot, leek, cabbage, celery and onion with melted butter in a saucepan.  Do not brown.

Add the stock, seasoning and bouquet garni, bring to the boil and simmer for 20 minutes.

Add the other vegetables, spaghetti and tomato puree cook for a further 10 minutes

Mix the crushed garlic and chopped parsley together, add to soup just before serving

Serve with grated parmesan cheese.

Freeze that you cannot eat for another day. 

Good solid warming comfort soup



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