Minestrone Soup
9" White Baguette
Parmesan
Spaghetti
Peeled Tomatoes
White Cannellini Beans
Red Onion
Leeks
Carrots
Celery
Garlic
Green French Beans
Flat Leaf Parsley
Basil Leaves
Vegetable Stock By Let's Cook
- Time : 30.0 mins |
- Calories: 526.0 kcal |
- Protein : 29.0 g |
- Fat : 5.0 g |
- Carb. : 94.0 g
Cut Vegetables
Prepare the vegetables as follows:
Basil : Wash, dry and chop
Carrots : Peel and dice
Celery : Dice
Flat Leaf Parsley : Wash, dry and chop
Garlic : Peel and chop
Green French Beans : Dice.
Leeks : Rinse out any excess dirt and dice.
Basil : Wash, dry and chop
Carrots : Peel and dice
Celery : Dice
Flat Leaf Parsley : Wash, dry and chop
Garlic : Peel and chop
Green French Beans : Dice.
Leeks : Rinse out any excess dirt and dice.
Sauté Vegetables
Heat some olive oil in a pot. Roughly 1 - 3 tbsp should do depending on how much you need to sauté.
Bring it to a gentle heat and then start by sautéing the onion and garlic.
Once they turn slightly translucent, add in the carrots, celery and leek.
Sauté for a further 2-3 minutes before adding in the peeled tomatoes and vegetable stock.
Bring it to a gentle heat and then start by sautéing the onion and garlic.
Once they turn slightly translucent, add in the carrots, celery and leek.
Sauté for a further 2-3 minutes before adding in the peeled tomatoes and vegetable stock.
Add in the Beans and Spaghetti
Bring the soup to a boil and set to a gentle simmer. Add in the both the beans and spaghetti. You could break up the spaghetti by hand if you would like to.
Allow the soup to gently simmer for 15 minutes or until the carrots are cooked.
While the soup is simmering, warm up the bread and grate the parmesan. Once the soup it ready sprinkle the parmesan, parsley and basil before serving.
Allow the soup to gently simmer for 15 minutes or until the carrots are cooked.
While the soup is simmering, warm up the bread and grate the parmesan. Once the soup it ready sprinkle the parmesan, parsley and basil before serving.