One Pot Minestrone
One Pot Monday Minestrone
Serves 4
INGREDIENTS:
2 tbsps olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 carrots, peeled and finely chopped
1 stalk celery, finely chopped
1 leek, finely chopped
800ml/3½ cups hot vegetable stock
400g/14oz tin of chickpeas/butterbeans, drained and rinsed
400g/14oz tin of good-quality tomatoes
2 tsp of dried oregano
sea salt and freshly ground black pepper
1 tbsp tomato puree
Handful of baby spinach
To serve
Grated parmesan cheese
METHOD:
1. Place a large saucepan over medium-high heat. Pour in the olive oil and then stir in the vegetables and garlic. Season with sea salt and freshly ground black pepper. Cover and allow to simmer for 10 minutes. Remove the lid and stir in the tomato puree, cook for a further minute.
2. Stir in the tinned tomatoes, chickpeas, dried orgeano and vegetable stock. Bring to the boil,then reduce the heat and simmer for 20 minutes on a low heat.
3. After 15 minutes stir in the baby spianch.
4. Serve with a grating of fresh parmesan cheese.
ALTERNATIVES
You can add macaroni, orecchiette, or small shell pasta instead of the chickpeas
So many vegetables work in this minestrone – butternut squash, kallettes, courgettes or red peppers
recipe from
Clodagh’s Kitchen Diaries
