Now, I have to tell you – I’m not a cook. The kitchen isn’t my favourite place – but I can just about manage a half-decent soup, and this is one of my favourites.
Minestrone Verde is a full-flavoured and nourishing soup – perfect for cold winter days, but equally good at most times of the year.
Gives 6 large helpings
1 tablespoon vegetable oil
2 leeks, thinly sliced and washed
2 sticks celery, sliced
2 garlic cloves, peeled and crushed
1.75 litres vegetable stock
400g tin chopped tomatoes
75g dried macaroni
175g mixed green vegetables (peas, green beans, sugar snap peas etc) cut into 2cm pieces
400g tin flageolet beans, drained and rinsed
2 tablespoonfuls tomato puree
1 tablespoonful pesto
black pepper, freshly ground
Parmesan, freshly grated
Heat the oil in a large, heavy-based pan then add the leeks, celery and garlic. Cook over a very low heat for 8 minutes, just enough to allow the vegetables to soften.
Now add the stock, macaroni and chopped tomatoes. Bring to the boil, partially cover the pan, and gently cook for 8 minutes.
Stir in the green vegetables, flageolet beans and pesto. (I add 2 tbsp tomato puree at this point as I like the soup just a little bit thicker. This isn’t in the original recipe and you can leave it out if you prefer).
Continue to cook for 3 minutes. Season with pepper. Serve with grated parmesan.
Tip: If you leave the soup in the fridge overnight, it’s flavours are more intense the following day. Yum! 🙂
Adapted from a recipe by Antony Worrall Thompson’s book “GL diet made simple.”