Minestrone Soup (vegetarian version)

Show

Breakfast with Barr,

Presenter

Peter Barr

Published

Wednesday 8th August

Chef: Luke Bolton
Catch Luke on Breakfast every Wednesday around 7.30am, with F’n‘B

Ingredients:
1 lge onion, diced
2 cloves garlic, finely chopped
2 stalks celery, roughly chopped
1 lge carrot, roughly chopped
2 tins crushed tomatoes
2 litres vegetable stock
1/2 lge zucchini, roughly chopped
1/2 cup small pasta Parmesan cheese Fresh parsley

Method:
In a large saucepan, sweat off the onion and garlic for a couple of minutes in olive oil. Add the celery and carrot and cook for a further 2 minutes. Add the tomatoes and stock and bring to the boil and simmer for 1 hour.

Add the pasta and zucchini and simmer for a further 15 minutes or until the pasta is cooked.

Season to taste and serve with shaved Parmesan and fresh chopped parsley.