(*omit for vegetarians)
|100g||Cook Italia Ditali Pasta (or other pasta broken up, such as short pieces of Spaghetti)|
|2 tablespoons||Olive Oil|
|2 cloves||Garlic, crushed|
|2||Medium Potatoes, peeled and cut into small cubes|
|2||Medium Carrots, diced into small cubes|
|75g||Green Beans, sliced|
|2 sticks||Celery, sliced|
|1 can||Cook Italia Chopped Tomatoes|
|1 tablespoon||Cook Italia Tomato Purée|
|A pinch||Salt and Black Pepper|
|A good sprinkling||Cook Italia Grated Italian Cheese*|
Warm the Olive Oil in a large pan on a medium heat, then add onions & garlic. Cook for about 5 minutes, stirring occasionally, until softened but not burnt.
Add the cubed potatoes and vegetables, Chopped Tomatoes and Tomato Purée, the water and stock cube, and stir well.
Bring to the boil, then reduce the heat and let it simmer with the lid partly covering the pan for at least 30 minutes so that soup starts to thicken. Stir occasionally.
Add the Pasta with a pinch of salt and pepper and bring to the boil for about 10 minutes until the Pasta is soft enough. Add a little boiling water if the soup looks too thick.
Serve it from the pan or a bowl, ladling it generously into bowls and sprinkling with Grated Italian Hard Cheese* (if using).
At Hallowe’en your Minestrone will look frighteningly striking in a pumpkin from which the seeds and stringy bits have been removed.