Minestrone soup

A large bowl of good warmth is always served as Minestrone soup on a cold day and this Italian-inspired recipe is a winner.

Ingredients

• ½ Small onion, finely chopped
• ½ Only white shallots washed and finely chopped
• 1 tablespoon vegetable oil
• 1 medium carrot, peeled and diced
• ½ diced celery stalk
• 100g French beans, cut into 1cm pieces
• 1 potato, peeled and diced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon tomato puree
• 1.2 liters of unsalted chicken or vegetable broth
• 3 tablespoons of frozen peas
• 50g small shaped pasta

Method

1. Heat the oil in a saucepan and sauté the onions and leeks for 2 minutes, then add the carrots, celery, French beans, potatoes, and parsley and fry them for 4 minutes.
2. My heart, the tomato paste, and cook for a minute.
3. Pour over chicken or vegetable broth and simmer, covered, for 20 minutes.
4. Add frozen peas and pasta and cook for 5 minutes (check package instructions for when to cook pasta.