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Below are the ingridients that are required to cook a perfect Fresh Tomato Minestrone with Summer Vegetables 🌱:
- Take of Fresh tomatoes (any shape and size).
- Provide 1 of bay leaf.
- You need 1 of small courgette.
- Provide 1 of small red onion.
- Provide 1 of small carrot.
- Provide 1 stick of celery.
- Provide 1 clove of garlic (crushed).
- Provide A few of peas, beans, spinach, chard or any other seasonal veg.
- Use 1 splash of oil.
- You need 3 cups of veg stock (or a water and squirt of tomato purée as an alternative).
- Provide A few of strands of Bucatini or spaghetti.
- Provide 1 pinch of seasalt.
- Take of 1 pinch of white pepper.
Ready with the ingridients? Here are the instructions on serving Fresh Tomato Minestrone with Summer Vegetables 🌱:
- Wash and chop the veg. Heat a splash of oil and lightly sauté the celery, onion and carrot (soffritto) and the bay leaf. I like to keep this chunky. Add the water, break the pasta, bring to the boil, reduce the heat and simmer until the pasta is almost cooked. It’s best if you use a small pasta that doesn’t take too long to cook, I used Bucatini..
- If you are using a large tomato you can grate this into the soup. For smaller tomatoes chop and add. Add the courgette and beans and any other veg. Use you judgement as to how long your veg needs to cook in the soup. You want to give them long enough to add flavour but you don’t want them to be soggy..
- Season to your taste and enjoy..
I would blanch those before adding to the soup. In a large dutch oven add olive oil, diced celery, carrots, onion, zucchini and garlic with a generous pinch of kosher salt. In a Dutch oven or stock pot, heat olive oil to medium. Make it Vegan- Omit the Parmesan Cheese rind. Make it Gluten Free- Omit the pasta or use Gluten Free Pasta.
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