Minestrone Soup with Courgettes


Description

Simple, lovely soup, where flavours speak for themselves.

Ingredients

85g macaroni pasta
1 onion, cut into 1cm dice
1/2 leek, cut into 1cm dice
1 celery stick, cut into 1cm dice
2 garlic cloves, sliced
125g bacon, cut into 1cm dice
1 bay leaf
1 sprig of thyme
1 tsp tomato purée
300ml passata
1000ml of chicken stock
2 courgettes, sliced
40g peas
20g Parmesan
8 basil leaves
3 tbsp olive oil
Sea salt and black pepper

Directions

1. Place a large saucepan over a medium heat and add oil. Once hot, add the onion, leek and celery and sauté until soft. Add the garlic, bacon, bay leaf and thyme. Again, cook until soft.

2. Add the tomato purée to the pan, stir and cook for a further 2 minutes. Pour in the passata and chicken stock and bring to the boil.

3. Add the macaroni, reduce the heat and simmer for approximately 15 minutes, or until the pasta is nearly cooked.

4. Add the courgettes and peas to the pasta and continue cooking for a further 5 minutes, or until the macaroni and vegetables are cooked to your liking. Season with sea salt and pepper.

5. Ladle the soup into bowls and top with some basil leaves and shavings of Parmesan. Serve with crusty bread.

Enjoy!

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