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6-8
Easy
By Keith Floyd
Published 1981
Put all the ingredients except the vermicelli, paste and cheese into a large saucepan and cook until the vegetables are tender. Then add the vermicelli and continue cooking for another 10 minutes or so. Stir in the paste and cook for a further 5 minutes.
Serve with Parmesan cheese sprinkled liberally over this Provençale form of the Italian 'minestrone'.