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Minestrone Soup




you'll need -

  1. 1 Onion

  2. 1 Carrot

  3. 1 Stick of Celery

  4. 2 tbsp Olive Oil

  5. 6 cups (3pt/1.7 litre) Water

  6. Salt & Freshly Ground Black Pepper

  7. 8 oz/225 g Fresh Spinach

  8. 2 Tomatoes

  9. 4 oz/100g Short-Cut Macaroni

  10. 2 Cloves Garlic, crushed

  11. 2 tbsp Freshly Chopped Parsley

  12. 1 tsp Freshly Chopped Rosemary

  13. 2 oz/50g Parmesan Cheese, grated



  • Slice the onion, carrot and celery into thick matchsticks.

  • Heat the oil in a large, heavy pan and fry the strips of vegetable, stirring occasionally, until they are just going brown. Add the water, salt and pepper and simmer for 20 minutes.

  • Now wash the spinach leaves and cut them into shreds. Add them to the soup and cook for 10 minutes.

  • Peel the tomatoes and chop them roughly, discard the seeds. Add the tomatoes, macaroni, garlic, parsley and rosemary to the soup and simmer for a further 10 minutes then adjust the seasoning to taste.

  • Garnish with the grated parmesan.