Family friendly Italian

Minestrone

Name: Minestrone
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 2 celery stalks, halved lengthways, thinly sliced; 1 leek, thinly sliced; 2 garlic cloves, crushed; 1 large carrot, finely chopped; 2 desiree potatoes, chopped; 2 teaspoons tomato paste; 2 bay leaves; 4 fresh thyme sprigs; 1.5L chicken or vegetable stock (or water); 400g can cannellini beans, rinsed, drained; 2 small zucchini, finely chopped; 100g each frozen peas & baby spinach leaves; Chopped flat-leaf parsley, to serve

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20m

35m

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by Jill Dupleix

Food writer

Oct 03, 2015

Good minestrone has loads of vegetables and great flavour, but is light enough to warrant a small side of macaroni cheese.

2 tablespoons olive oil
2 celery stalks, halved lengthways, thinly sliced
1 leek, thinly sliced
2 garlic cloves, crushed
1 large carrot, finely chopped
2 desiree potatoes, chopped
2 teaspoons tomato paste
2 bay leaves
4 fresh thyme sprigs
1.5L chicken or vegetable stock (or water)
400g can cannellini beans, rinsed, drained
2 small zucchini, finely chopped
100g each frozen peas & baby spinach leaves
Chopped flat-leaf parsley, to serve

Method

1.

Heat oil in a large heavy-based pan over medium-low heat. Cook celery, leek, garlic and carrot, stirring, for 5 minutes.
2.

Add potato, paste, bay leaves, thyme and stock, then bring to the boil over high heat. Simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.
3.

Add beans, zucchini, peas, salt and pepper. Simmer for 6-8 minutes.
4.

Stir in spinach, then divide among warm bowls, season and serve scattered with parsley.