Name: Winter minestrone
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2 Tbs fresh chillies 573; 4 courgettes baby, halved and chopped; 1 onion chopped; 4 carrot peeled, chopped; 3 celery stalks chopped; 1 potato peeled, cut into chunks; 100 g green beans chopped; 1 tin tomatoes plum variety; 800 ml stock beef; 20 g pasta orzo; fresh chillies 573; parmesan cheese or pecorino, grated; flat-leaf parsley finely chopped

Recipe Disclaimer

Tap for method

Ingredients (13)

2 Tbs	fresh chillies — 573
4	courgettes — baby, halved and chopped
1	onion — chopped
4	carrot — peeled, chopped
3	celery stalks — chopped
1	potato — peeled, cut into chunks
100 g	green beans — chopped
1	tin tomatoes — plum variety
800 ml	stock — beef
20 g	pasta — orzo

Garnish:

	fresh chillies — 573
	parmesan cheese — or pecorino, grated
	flat-leaf parsley — finely chopped

Tap for ingredients

Method:

First rinse and prepare all your vegetables as above. Drain the tinned tomatoes (reserve the liquid for another recipe) and gently rinse under some water.
Heat the olive oil in a large pot. Add the chopped onion, carrots and celery, sauté for 5 minutes.
Add the baby marrow, green beans and potatoes, continue sautéing for another couple of minutes.
Pour in the stock (the vegetables should be completely covered by the stock – top up with more water if needed.)
Add the chopped tomatoes and season with salt and pepper (not too much, as the stock may already be quite heavily salted.)

Give everything a gentle stir to combine and bring to the boil. Reduce the heat to a steady simmer, cover and cook for 2 hours, adding more water if needed.
Using a hand blender, give the soup a couple of light pulses (don’t over do it, you just want to give the soup some body). Taste for seasoning and adjust accordingly.
Add the pasta and cook another 20 minutes. Stir the soup regularly, as the pasta tends to stick to the bottom of the pan.

Serve with a drizzle of olive oil, some extra black pepper and, if you fancy it, some freshly grated Parmesan or Pecorino cheese.
Note: Add some lightly browned chorizo as part of the final garnish.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.