Parlour Minestrone

Name: Parlour Minestrone
Yield: Serves 6
Cuisine: British
Ingredients: 2 tbsp tomato purée; 2 medium carrots, chopped; 1 sprig thyme, leaves picked; 1 large potato, peeled and cut into 1cm cubes; 1 aubergine, cut into 1cm cubes; 1 medium courgette, cut into 1cm cubes; 150 g French beans, chopped into 2cm lengths; 400 g tin cannellini beans; 50 g peas (fresh or frozen); 1.2 l vegetable stock; 3 tbsp olive oil; 1 large onion, chopped; salt and freshly ground black pepper; 75 g Parmesan; 100 g orzo; 400 g tin chopped tomatoes (or 6 fresh ones, skinned and chopped); 3 garlic cloves, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

A great soup for using up all the odds and ends of vegetables you have lying about. Feel free to put in whatever’s handy. I’ve used orzo here but you could also use the broken up ends of a bag of spaghetti.

Ingredients

3 tbsp olive oil
1 large onion, chopped
3 garlic cloves, finely chopped

Europe
United Kingdom
Vegetarian
Soup
London

Method

Put your soup pot over a medium heat and pour in the oil. Once it’s hot, add the onions and garlic and fry until they are soft and translucent. Then stir in the carrots, tomato purée and thyme leaves and sweat over a low heat for 10 minutes with the lid on.

Add the tomatoes and aubergine and cook for a further 5 minutes before adding the potato and stock. Leave to simmer for 10 minutes,