Friday, 27 April 2012


Minestrone is one of those things I rarely get around to making, but when I do I always wonder why Iit's been so long since I made it! It's really easy, fast, you can make an absolute mountain of it, and it just tastes better and better after it rests in the fridge. The best thing is the way the spaghetti swells up and absorbs all the stock flavours, and then you have to add a bit more hot water to loosen it all up again. Love it!!


  • a large white or red onion
  • a couple cloves of garlic
  • a carrot or two
  • a large handful of green beans or runner beans
  • a sweet corn-on-the-cob (optional but I love it)
  • a medium-sized bunch of parsley
  • five ripe tomatoes
  • a tin of chick peas
  • 1.5 litres of vegetable stock
  • a large handful of spaghetti
  • parmesan cheese
  • black pepper

Finely chop the onion and fry gently in olive oil for a few minutes, until it begins to soften. Meanwhile, crush the garlic cloves, chop the carrots and green beans, and slice the corn kernels from the cob. Add the vegetables to the pan and fry for a further minute or so, until the garlic starts to smell awesome. Chop the parsley and tomatoes and add to the pan, along with the chick peas and stock. Snap the spaghetti into short pieces into the pot, then cover and simmer for 15-20 minutes, until the vegetables are tender. Meanwhile, grate an enormous bowl (...or, more healthily, a small bowl) of parmesan cheese. Serve the soup with the cheese ready to scatter and the black pepper ready to grind over the top.

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