Minestrone soup


Ingredients 18
Servings 8
Time

Ingredients

  • 500
    g
    sugar beans
  • 50
    ml
    margarine
  • 30
    ml
    olive oil
  • 2
    onions, finely chopped
  • 3
    leeks, sliced into rings
  • 4
    stalks celery, finely chopped
  • 1
    bunch carrots, scraped clean and sliced into rings
  • 1
    bunch turnips, scraped clean and cut into pieces
  • 100
    g
    green beans
  • 350
    g
    cabbage, finely shredded
  • 15
    ml
    finely chopped garlic
  • 3
    Litres
    vegetable stock
  • 5
    ml
    dried basil
  • 410
    g
    tomatoes, chopped
  • 30
    ml
    tomato purée
  • 250
    g
    spaghetti, broken into smaller pieces
  • 65
    ml
    finely chopped parsley
  • salt and freshly ground black pepper to taste
 

Method

 
Soak sugar beans in hot water for 1 hour. Pour off the soaking water, cover with clean water and boil until soft. Drain and season with salt. Heat the margarine and oil in a large saucepan and fry all the fresh vegetables until glossy. Add the stock and drained beans, cover and simmer slowly for about 20 minutes. Add the dried basil, can of tomatoes, tomato purée and spaghetti and simmer slowly until the spaghetti is cooked and the soup is thick and flavoursome. Add the parsley and season to taste with salt and pepper.
 

Read more on: pulses  |  soup
 

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