The easiest - and tastiest - Minestrone Soup you'll ever make. And from an authentic Italian, my Mum's friend, Gemma.
Gemma's Minestrone Soup
Fry 3 cloves of chopped garlic and 2 onions in olive oil for about 2 mins. Add a tin of chopped tomatoes and cook, covered, for a further five mins. Add 4 carrots, , broccoli, cabbage, parsnip, mushrooms (any veg really), leek, peppers or whatever and a tin of baked beans. Add a chicken stockcube. Simmer for 3/4 of an hour and add a handful of pasta (small conchiglie or macaroni) towards the end.
Serve with lashings of freshly-grated parmesan and a light red wine (a Beaujolais or Gamay de Touraine).
A chum at work has blagged a recipe from his super-talented girlfried for Beetroot soup which I might regale you with another time. Any other suggestions from the Soup Massive?
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