Starters
Italian
ItalianMinestrone Soup
A hearty Italian vegetable soup at three levels. The basic leans on tinned veg and pasta; the ultimate builds a soffritto base with a parmesan rind and fresh pesto.
Vegetarian
Nut-free
Better version
Fresh soffritto, passata and seasonal greens with proper pasta.
Per serving£1.40
Total cost£5.60
Time55 min
Ingredients for 4
- Soffritto
- 1 onion , finely diced
- 2 celery sticks , diced
- 2 carrots , diced
- 2 cloves garlic , crushed
- Soup
- 500 g tomato passata
- 400 g tinned borlotti beans , drained
- 100 g savoy cabbage , shredded
- 100 g ditalini pasta
- 900 ml fresh vegetable stock
- salt and pepper , to taste
- To serve
- 30 g parmesan , grated, to serve
Method
- Sweat the onion, celery, carrot and garlic in olive oil for 12 minutes until soft and sweet.
- Add the passata and stock, bring to a simmer and cook for 15 minutes.
- Stir in the beans and cabbage and simmer for 5 minutes.
- Add the pasta and cook until al dente, around 8 minutes.
- Season, ladle into bowls and top with grated parmesan.
Equipment
The three ways, side by side
Budget
Tinned tomatoes, frozen veg and a handful of pasta.
Better
Fresh soffritto, passata and seasonal greens with proper pasta.
Ultimate
Soffritto enriched with pancetta-free olio, parmesan rind, cavolo nero and fresh basil pesto.
