Minestrone Soup Recipe

Ingredients

• Beans. . . . . . . . . . . .. . . . . 100gms.
• Stock. . . . . . . . . . . . . . . . . 4 litres
• Carrots. . . . . . . . . . . . . . . . 4 No.
• Oil. . . . . . . . . . .. . . . . . . . . ½ cup
• Tomatoes (peeled). . . . . . . . 800gms
• Onions. . . . . . . . .. . . . . . . . 3 No.
• Garlic crushed. . . . . . . . . . . 2 cloves
• Leeks (thinly sliced). . . . . . . 3 No.
• Butter. . . . . . . . . . . . . . . . . 300 gms
• Tomato puree . . . . . . . . . . . ½ cups
• Seasonal vegetable
• Spaghetti . . . . . . . . . ..150 gms.
• Salt amp; Pepper . . . . . . . .to taste

How to make Minestrone Soup

1. Soak the beans in stock overnight.
2. The following day add a further stock and simmer gently for one hour.
3. Fry the onions, carrots, garlic, leek and other vegetables in the mixture of oil and butter until soft and just beginning to color.
4. Add the remaining ingredients (except the spaghetti and cheese)
5. The stock and beans bring to boil, cover and simmer gently for 1 hour or until tender, add the spaghetti and continue cooking for 10-15 minutes.
6. Adjust the seasoning and serve sprinkled with cheese.