Minestrone soup

This soup uses similar vegetables to the chicken and butterbean one pot. I made it quick thick as its easier for Alison to eat (and me to clean up).

I get the small pasta from our local Polish shop, it's very good value and cooks quickly.

This is delicious with some slices of Chorizo from Lidl and Parmesan cheese.

Minestrone soup

1 onion

2 large cloves of garlic finely chopped

2 sticks celery

1 courgette

1aubergine

1 red pepper

1 yellow pepper

Handful mushrooms 

3-4 thin slices of mild chilli finely chopped 

Passata

200-250g Tiny pasta shapes

Chicken stock

Pepper

The time consuming part to minestrone is the chopping and dicing of the veggies but once their done its a simple process.

Sweat the onions and garlic off together in a little oil and butter with a twist of black pepper. Once again paying attention to not letting them burn. 

Add the remaining vegetables and allow to soften slowly, i put the lid on the pan turn the heat right down and store occasionally. 

Pour in the passata, pasta and about 200mls of stock. Once the pasta is cooked you can add more stock to create your desired consistency.

Finish with a handful of chopped parsley.