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Minestrone Soup

by Fife Council

Makes 20 portions

 

Ingredients

  • 200g Onions, chopped
  • 200g Carrots, diced
  • 200g Leeks, chopped
  • 200g Turnip, diced
  • 200g Celery, diced
  • 4L Water
  • 50g Vegetable bouillon
  • 100g Frozen peas
  • 100g Spaghetti
  • 400g Canned tomatoes
  • 25g Tomato puree
  • 5g Mixed herbs
  • 5g Sugar
  • 25g Parsley

Method

  1. Place the diced vegetables in a pan with the water bouillon and sugar
  2. Simmer for 20 minutes
  3. Add the peas and the broken spaghetti, tomato puree herbs and tinned tomatoes
  4. Simmer until cooked
  5. Serve garnished with parsley.

Tips and variations

This is a great vegetarian dish, but if you want to add some meat to it, you could add chopped farm assured bacon or free range chicken breast. Just brown off before starting at step 1. 

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