Winteringham Village Recipes
Minestrone Soup

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire


Minestrone Soup

by Christine Hammond

1 ¼ pint chicken stock
2 tbsp olive oil
Knob of butter
1 garlic clove crushed
2 carrots, diced
1 large onion, finely chopped
2 celery sticks, diced
1 large potato, diced
1 courgette, diced
2 tbsp fresh flat leaf parsley, finely chopped

Fresh grated Parmesan for serving

Heat the olive oil and butter in a heavy based pan.  Add the garlic and vegetables except the potato and courgette.  Cook over a medium heat stirring constantly, until soft.

Heat chicken stock and add  to the  vegetables, enough  to cover .  Simmer for 8-10 mins.  Check the taste and add a little seasoning if required.  Add potato and cook for a further 10 mins.  If serving immediately add a handful of ditalini pasta  and the diced courgette.& parsley.  Adjust seasoning to taste.

Transfer into soup bows and sprinkle with Parmesan  

Banner photograph by Ken Jacobs ©2007

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