Minestrone Soup

On a cold, dull winters day this soup brings a welcome vibrant warmth. I seem to be in need of that at the moment as this follows on from my Roasted Mediterranean Vegetable Lasagne.  I am obviously longing for blue skies and warm sunshine in my subconscious!    It reminds me of summer yet it’s base is the Italian combination of carrots, celery and onion known as sofrito that is available all year round. Add some red or yellow pepper, some frozen sweetcorn or peas and a jar of passata instead of fresh tomatoes, and you are immediately under summer skies again and you’ve banished any winter blues with yellows, reds and bright verdant green.

Vibrant Minestrone Soup

This is a great soup for using up any leftover Parmesan rind by slipping it into the soup with the passata just as the Italians do.  It seasons the soups and makes sure you use every last bit of an expensive ingredient. Mind you make sure you take it out just before serving!   If you have any broken pasta bits use those to finish the soup, if not use spaghetti that you break up yourself or finish off that handful of dried penne or macaroni sitting at the bottom of the packet that’s not enough for the next meal.  If you have a courgette that’s starting to go soft, a lone leek that isn’t going to be used otherwise, slice or dice and add those with the other veg.  This soup is great for leftovers

I like to use fresh basil when I have it but if you don’t a spoonful of pesto works wonders.  Delicious.

Ingredients (serves 6)

• 1 onion, diced
• 2 stalks of celery, sliced
• 1 medium carrot, diced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 red or yellow pepper, sliced
• 50g frozen sweetcorn kernels
• 50g frozen peas
• 680g jar passata
• salt and pepper
• handful of pasta (broken spaghetti, macaroni, penne etc) see notes above
• parmesan, basil and toasted pine nuts to serve

Method

1. Put a large pan with olive oil, carrot, onion and celery over a medium heat
2. Saute for 5 mins till vegetables begin to soften
3. Add minced garlic and red pepper and cook for a further 5 mins
4. Add sweet corn, peas and any other vegetable you have chosen, stir well and continue cooking for another 5 mins
5. Pour in the passata.  Fill the jar with water and add to pan with seasoning (add Parmesan rind if using) and cook, covered for 20 mins.
6. Add the dried pasta and cook for 8-10 minutes until pasta is al dente
7. Adjust seasoning, (remove Parmesan rind) stir through basil or pesto
8. Serve, garnished with a few more basil leaves, pinenuts and parmesan.  Great anytime but even better after walking the dog!