Minestrone soup recipe italian by delia smith

Ingredients

• 75g Parmesan, coarsely grated
• 1 packet fresh tulsi, roughly chopped
• 2 tablespoons of essential olive oil
• 1 onion, finely chopped
• 1 garlic clove clove, crushed
• 2 medium-sized waxy taters (eg Estima), peeled and diced
• 2 carrots, peeled and finely diced
• 2 courgettes, finely diced
• 3 sticks of celery, chopped
• 1 litre water or vegetable stock
• 1 x 227g can chopped tomato plants
• 100g small pasta, eg macaroni
• 1 x 300g can red kidney beans, drained and rinsed
• 225g green spinach, roughly chopped
• Salt and freshly ground pepper

Method

1. Put the oil inside a large saucepan using the onion and garlic clove and lightly fry for 8-ten minutes before the onion is soft although not brown.
2. Add some taters, carrots, courgettes and celery and continue cooking lightly for any further ten minutes, stirring from time to time.
3. Add some water (or stock) using the tomato plants, cover and simmer for half an hour.
4. Stir within the pasta, kidney beans and also the green spinach and then prepare for ten minutes.
5. Season to taste then stir within the tulsi. Sprinkle using the Parmesan and serve with chunks of warm crusty bread.

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