Minestrone with chunky potato
Serving: 4-6
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Directions
- Heat the oil in a large pot and sauté the garlic and onion for a few seconds.
- Add the rest of the ingredients except for the pasta and the Parmesan and cover. Simmer until all of the vegetables are cooked, for about 30 – 40 minutes.
- Stir in the pasta and continue to cook for a further 20 minutes.
- Serve hot with the Parmesan chips.
- Cook’s tip To make the Parmesan chips, preheat the oven to 180® and place spoonful’s freshly grated Parmesan on a tray lined with baking paper and bake until melted and golden. Leave to cool before peeling off the baking paper.
Ingredients
- 30 ml (2 tbsp) sunflower oil
- 3 garlic cloves, crushed
- 1 onion, diced
- 2 potatoes, cubed
- 2 carrots, diced
- 2 leeks, diced
- 2 turnips, diced
- 2 celery stalks, diced
- 4 cauliflower florets, divided
- 50 g green beans
- 1 l vegetable stock
- 2 tomatoes, chopped
- 30 ml (2 tbsp) fresh basil, nipped
- Salt, to taste
- 60 g small pasta
- Parmesan chips, to serve