We all have reasons to be grateful, so take a moment to let the people in your life know how you feel with this wonderful recipe for minestrone soup, writes Carina Contini

  • 60
  • 4
  • Easy
This soup can be served with a generous grating of fresh Parmigiano Reggiano on the top.

Ingredients

  • 1 tin Italian plum tomatoes
  • 1 litre water
  • 2 carrots
  • 2 onions
  • 2 courgettes
  • 2 peppers (one red, one yellow)
  • 1 small cabbage or head of broccoli
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 160g short cut macaroni (optional)
  • a handful of grated Parmigiano Reggiano
  • salt and pepper

Method

1 Finely chop all the vegetables to the same size.

2 Heat the oil in a large soup pot, add the whole clove of garlic and heat to release the flavour.

3 Add the tin of tomatoes and squash them to make a smooth sauce, then cook for about 10 minutes until glossy.

4 Season with salt, add the vegetables and the oregano. Add about 1 litre of water and season with salt and pepper. Simmer for about 45 minutes.

5 Add the macaroni and cook this in the soup before serving. Sprinkle the cheese on the top.

Like this? See also:

Carina Contini recipe: Focaccia

About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.