Minestrone Soup
Minestrone Soup
A great way to keep warm whilst equating something light for lunch!
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15 minutes |  |
45 minutes | |
| Preparation Time | Cooking Time | |||
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- |  |
6 portions | |
| Oven Temp | Servings / Makes | |||
Ingredients
1 x 15ml tbsp Mild olive oil
1 Medium red onion (diced)
2 Cloves garlic (crushed)
2 Carrots (finely diced)
2 Sticks celery (finely chopped)
1 Red pepper (diced)
1/2 White cabbage (finely shredded)
500ml/ 17oz Passata or canned chopped tomato
600ml/ 1pt Vegetable stock
50g/ 2oz Frozen peas
Pinch Sea salt and ground black pepper
Handful Finely shredded basil leaves
110g/ 4oz Glutafin Gluten Free Wheat Free Spaghetti
Serve with:
Sprinkling of Grated Parmesan cheese
1 Glutafin Select White Roll
Method
1. Lightly sauté the onion and garlic in the olive oil to soften without browning. Add the carrots, celery, pepper and cabbage and sauté for a further 5 minutes. Add remaining ingredients except the pasta and bring to a gentle simmer. Cover and cook for 20 minutes.
2. Roughly break up the spaghetti into 5cm/2” lengths and add to the pan. Cook for a further 15 minutes.
Optional: Serve sprinkled with grated Parmesan.
Gluten Free Wheat Free option: Serve with 1 Glutafin Gluten Free Wheat Free White Roll instead
Suitable for home freezing. Freeze individual portions in sealed containers. Defrost and heat to simmering point before serving.
