Tuesday, May 20, 2008

Vegetable Minestrone

Vegetable minestrone
serves 6

pinch of saffron strands
1 onion, chopped
1 leek, sliced
1 celery stick, sliced
2 carrots, diced
3 garlic cloves, crushed
600ml/1pt chicken stock
850g/13⁄4lb canned chopped
50g/2oz frozen peas
50g/2oz soup pasta
1 teaspoon caster sugar
salt and freshly ground
black pepper

• Soak the saffron strands in 1 tablespoon boiling water. Leave to stand for 10 minutes.
• Put the onion, leek, celery, carrots and garlic in a large pan. Add the stock, bring to the boil, cover and simmer for about 10 minutes.
• Add the tomatoes, the saffron and its soaking liquid and the peas. Bring back to the boil and add the pasta. Simmer for 10 minutes until the pasta is al dente.
• Sprinkle in the sugar, and season with salt and pepper. Stir through and serve hot.

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