When you type the word Minestrone is like you have typed Julius Caesar, there is only one! You will find the recipe here. We started by cutting all the vegetables into small dice, then shallow fry them covered for about 15 minutes. We added the tomatoes and stock, bring to the boil and then simmer for 30 minutes. We added the pasta and beans and simmer for about 10 minutes. Off the heat and season. You can serve with some parmesan cheese.
- 2 large leeks, halved and chopped
- 4 small carrots, cubed
- 2 courgettes, cubed
- 250g whole green beans, cut in half
- 4 celery sticks, halved and chopped
- 2 vegetable cubes
- 2 ltrs water
- 800g chopped tomatoes
- 800g cannellini beans
- 100g pasta (we used penne)
- Thyme (or any kind of your favourite fresh/dried herbs)
- Large pot
- Wooden spoon
- Small knife
- 2 small containers – 1 for peelings and 1 for vegetables
- Chopping board
- Heat up the pot on a medium-high heat and add some oil.
- Add all the vegetables and give a good stir. Put the lid on and leave to cook for about 12-15 minutes, stirring occasionally.
- Add the water, vegetable cubes, chopped tomatoes and thyme. Cover the pan again, turn the heat to maximum until it starts boiling and then lower the heat to a gentle simmer. Let it simmer for around 30 minutes.
- After 30 minutes, add the pasta and the beans. Give it a good stir and cover pan again. Let it simmer again for around 10 minutes.
- Turn heat off and season with some cracked black peppercorns and sea salt.