Minestrone soup
Servings: 6-8
Ingredients
1 cup mezze cocciolette or any baby pasta
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 onion, roughly chopped
250g carrots, peeled and cut diagonally into 2cm pieces
250g leeks, cut diagonally into 2cm pieces
1 clove garlic, finely chopped
4 tbsp NOMU Vegetable STOCK stirred into 2 litres hot water
1 tin borlotti beans, drained and rinsed
4 tomatoes, skinned, deseeded, and finely chopped
6 baby marrows, sliced
100g frozen peas
70g broad beans, blanched and peeled
100g trimmed asparagus
NOMU Sea Salt and Black Pepper
Directions
Cook the pasta in boiling salted water until al dente, drain and set aside.
Heat the Olive Oil and butter in a heavy-based pot over medium heat. Add the onion and fry gently until softened. Add the carrot, leek and garlic and fry for a further 5-10 minutes. Add the prepared Vegetable Stock, beans and tomatoes and simmer for 30 minutes.
Add the baby marrow, peas, broad beans and asparagus and allow to simmer for 5 minutes or until just cooked.
Check the seasoning and stir in the pasta. Simmer until heated through. Serve with basil or rocket pesto, parmesan shavings and freshly baked bread.
Ingredients
1 cup mezze cocciolette or any baby pasta
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 onion, roughly chopped
250g carrots, peeled and cut diagonally into 2cm pieces
250g leeks, cut diagonally into 2cm pieces
1 clove garlic, finely chopped
4 tbsp NOMU Vegetable STOCK stirred into 2 litres hot water
1 tin borlotti beans, drained and rinsed
4 tomatoes, skinned, deseeded, and finely chopped
6 baby marrows, sliced
100g frozen peas
70g broad beans, blanched and peeled
100g trimmed asparagus
NOMU Sea Salt and Black Pepper
Directions
Cook the pasta in boiling salted water until al dente, drain and set aside.
Heat the Olive Oil and butter in a heavy-based pot over medium heat. Add the onion and fry gently until softened. Add the carrot, leek and garlic and fry for a further 5-10 minutes. Add the prepared Vegetable Stock, beans and tomatoes and simmer for 30 minutes.
Add the baby marrow, peas, broad beans and asparagus and allow to simmer for 5 minutes or until just cooked.
Check the seasoning and stir in the pasta. Simmer until heated through. Serve with basil or rocket pesto, parmesan shavings and freshly baked bread.
Ingredients
1 cup mezze cocciolette or any baby pasta
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 onion, roughly chopped
250g carrots, peeled and cut diagonally into 2cm pieces
250g leeks, cut diagonally into 2cm pieces
1 clove garlic, finely chopped
4 tbsp NOMU Vegetable STOCK stirred into 2 litres hot water
1 tin borlotti beans, drained and rinsed
4 tomatoes, skinned, deseeded, and finely chopped
6 baby marrows, sliced
100g frozen peas
70g broad beans, blanched and peeled
100g trimmed asparagus
NOMU Sea Salt and Black Pepper
Directions
Cook the pasta in boiling salted water until al dente, drain and set aside.
Heat the Olive Oil and butter in a heavy-based pot over medium heat. Add the onion and fry gently until softened. Add the carrot, leek and garlic and fry for a further 5-10 minutes. Add the prepared Vegetable Stock, beans and tomatoes and simmer for 30 minutes.
Add the baby marrow, peas, broad beans and asparagus and allow to simmer for 5 minutes or until just cooked.
Check the seasoning and stir in the pasta. Simmer until heated through. Serve with basil or rocket pesto, parmesan shavings and freshly baked bread.
Ingredients
1 cup mezze cocciolette or any baby pasta
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 onion, roughly chopped
250g carrots, peeled and cut diagonally into 2cm pieces
250g leeks, cut diagonally into 2cm pieces
1 clove garlic, finely chopped
4 tbsp NOMU Vegetable STOCK stirred into 2 litres hot water
1 tin borlotti beans, drained and rinsed
4 tomatoes, skinned, deseeded, and finely chopped
6 baby marrows, sliced
100g frozen peas
70g broad beans, blanched and peeled
100g trimmed asparagus
NOMU Sea Salt and Black Pepper
Directions
Cook the pasta in boiling salted water until al dente, drain and set aside.
Heat the Olive Oil and butter in a heavy-based pot over medium heat. Add the onion and fry gently until softened. Add the carrot, leek and garlic and fry for a further 5-10 minutes. Add the prepared Vegetable Stock, beans and tomatoes and simmer for 30 minutes.
Add the baby marrow, peas, broad beans and asparagus and allow to simmer for 5 minutes or until just cooked.
Check the seasoning and stir in the pasta. Simmer until heated through. Serve with basil or rocket pesto, parmesan shavings and freshly baked bread.
