Minestrone Toscana
Enjoy this authentic Tuscan Minestrone recipe that can be enjoyed either as a starter or a main course. Serve with warm crusty bread for a satisfying autumn meal.
- Recipe serves6
- Preparation Time15 min
- Cooking Time45 min
Ingredients
- 2tbsps olive oil
- 2 medium onions, sliced thin
- 1–2 medium carrots
- 2l vegetable or chicken stock made from Knorr Stock Cubes or jelly
- 1 clove of garlic, chopped
- 1 small courgette, diced
- 1 can of crushed tomatos
- A handful of small pasta
- A handful of chopped parsley and torn basil
- Pepper to taste
- Grated Parmesan cheese
Method
- Heat the oil in a heavy pot over medium heat, add the onions, carrots, and garlic. Sweat until almost tender, add courgette, stir the vegetables, and continue to cook for 5 minutes more.
- Add the tomatoes and stock, bring to a boil, reduce heat, and simmer until the vegetables are almost cooked. Do not overcook. The soup will continue to cook after the pasta is added. Add the pasta and simmer the soup until the pasta is cooked.
- Garnish with parsley and basil. Season to taste with pepper. Stir in the Parmesan cheese just before serving.
