A bunch of fresh vegetables chopped up small along with some spaghetti, cooked in a tomato broth, and topped off with parmesan or the cheese of your choice. Yep, it’s a hot recipe for a cold day. It is vegan, if you leave the cheese off.
Minestra di verdure is vegetable soup in Italian. I got the recipe from a friend at school, but it is the same as many soups I’ve eaten in Italy. This version is pure veg, but people use meat stock, and sometimes include beans or bacon. On the basis that this is a pot luck soup, you include any vegetables you have to hand. My most recent version included courgettes, instead of potatoes.
Don’t
bother with this soup unless you like chopping veg.
Ingredients
1
large onion
2
celery stalks
2
garlic cloves
2
carrots
2
potatoes
1
bay leaf
pinch
of thyme
handful
of fresh parsley
1
can chopped tomatoes
100g
dry spaghetti (a small bunch)
salt
and pepper and 2tbsp olive oil
Method
- Chop all the vegetables and garlic into small pieces, I like them to be about 1cm cubes
- Fry gently a couple of spoonfuls of oil using a heavy bottomed pan for a couple of minutes stirring all the time
- Add enough water to cover all the vegetables and add thyme parsley and bay leaf, bring to a simmer and cook for five minutes
- Add the chopped tomatoes and season with salt and pepper
- Bring back to the boil and simmer for a few more minutes
- Break the spaghetti into the cooking soup – I like short lengths, about 5cm and cook for about 11 minutes, or until the spaghetti is cooked
- Serve with grated parmesan and a piece of buttered toast.
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