minestrone

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I love soups. This takes a little careful chopping, but the cooking is quick and simple.

I chop small dice of whatever vegetables I have: carrot, fennel, courgette, cabbage, potato, tomato, onion, leek … and add them to a pot of boiling water with some stock granules and a handful of frozen peas. It simmers for 30 minutes. Apart I cook 50 gm of pasta per person – I usually use ditaloni, but broken spaghetti are fine too. To serve, I add the pasta to the soup and sprinkle on top some fresh herbs, or parmesan or a swirl of olive oil or even harissa.

I often make minestrone to last a few days, in which case, on the second or third day, I make a change by whizzing it all up to make a “cream of vegetable”.

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