Recipe Competition

Minestrone Soup

A delicious, warming, filling soup – a meal in itself!

Recipe courtesy of Brighton & Hove Food Partnership.  Their website www.bhfood.org.uk is a great resource if you’re interested in finding out about local projects working with food.  There are some great recipes on the site too.

METHOD:

1. 1. Peel and finely chop the onion. Heat the oil in a large, heavy based pan and fry the onion (and bacon, if using) over a low heat for 8 minutes.
   2. Cut the carrots into quarters and slice finely. Trim the celery and cut into thin slices. Crush or finely chop the garlic. Add to the onions, stir well and continue frying gently for 5 – 10 minutes.
   3. Make up the stock by dissolving the stock cubes/bouillon powder in the water. Add it to the pan (with the barley or wheat, if using) and bay leaf, and bring to the boil.
   4. Cover and simmer while you prepare the rest of the vegetables.
   5. Use whatever of these vegetables are in season/available – no need to use them all. Prepare the vegetables by cutting them into small pieces or shredding them finely. Add the hardest (e.g. root vegetables) first, and the softer ones (courgettes, peppers, etc.) later. Simmer the soup for a further 30 minutes.
   6. Add the pasta, drained beans and peas/sweetcorn to the pan. Cook for a further 15 minutes – until all the pasta is cooked and all the vegetables are tender.
   7. Add the herbs and taste to check seasoning. Add pepper, and salt if necessary.
   8. Top with grated cheese, if using, and serve hot.

Ingredients: