When I go into my neighbour Jenny’s house who is of Italian decent, I am always greeted by such lovely aromas and tasty delights that she has been preparing. Yesterday it was Jenny’s minestrone soup, it smelt divine. Having secured the recipe earlier this month and on the look out for an easy and economical soup to feed me and hub for September, this recipe seemed to fit the bill perfectly for today’s endeavours. We were able to use lots from the garden that we either grew ourselves or had in the larder having exchanged surpluses with Jenny , onions, runner beans, tomatoes, celery, parsley, peas, potatoes, courgette. All the vegetables except the peas need to be finely diced or chopped into small cubes. Carrots make a nice addition too.There are no exact quantities with this recipe, you just need to play around with what you have, taste it here and there, add more or leave something out. I wanted to make for freezing so I used lots of vegetables, if there are only two of you use less, just make sure you have enough water when simmering and top up if necessary as the liquid reduces down, and not too much on the potato front as this would make the soup a bit gloopy and starchy.
|ready to add the cubed potatoe
You will need
Runner beans diced small
Celery diced small
Parsley (I used a cube of parsley I had frozen earlier in the season when it was abundant)
Vegetable stock Cube
Salt and pepper to taste (remember the stock cube will also have salt in it)
Add all the prepared vegetables, except the potato, to a saucepan. Add the parsley. Dissolve the stock cube in the water and add to the pan, cover and let simmer for forty minutes. Add any seasoning to your taste. Add cubed potato ten minutes before end. Cook pasta separately and mix into soup when ready to serve.
|pasta added and ready to eat Mmmm