MINESTRONE SOUP
 REDHEAD43
INGREDIENTS

1 Onion finely chopped
1 clove of Garlic crushed/finely chopped
2 sticks Celery, finely sliced
1 tbsp Olive Oil
1 14oz tin chopped Tomatoes
1 Bay Leaf
1/2 tsp dried Oregano
1 tsp dried Basil
1/4 tsp dried Rosemary
3oz Red Pepper, finely diced
3oz Green Pepper, finely diced
3oz Carrot, finely diced,
3oz Courgette, finely diced
1 1/2 pts Stock
2 tbsp Tomato Puree
1oz Spaghetti, snapped into 1cm lengths
1 tsp Salt
1 dessertspoon Soy Sauce
Black Pepper
Parsley to garnish
Serving Size : serves 4-6 as a main and 8-12 as a starter
INTRODUCTION

I have been using this recipe for about 30yrs, it's suitable for vegetarians and children love it (added bonus!)
METHOD

1.Gently fry the onion, garlic and celery in the olive oil in a large pan for 10mins until soft.
2.Add the tomatoes, herbs, vegetables, stock and tomato puree.
3.Bring to the boil and simmer, covered for 40mins.
4.Add the spaghetti, salt, soy sauce and pepper and simmer, uncovered for 15mins.
5.Sprinkle with parsley to serve.
ADDITIONAL INFO

This soup keeps for several days in the fridge (if there's any left!), it also freezes and travels well. Children absolutely love it!!

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