Food | Recipes
Minestrone soup
Recipe by Chef Girish Babu, Tanjara Restaurant, Abu Dhabi
- By Chef Girish Babu, Tanjara Restaurant, Abu Dhabi
- Published:
- Cuisine
- Mediterranean
- Dish
- Starters
- Viewer rating
- Image Credit: Grace Paras/ANM
Serves 4
Prep time: 20mins
Cooking time: 40 mins
Ingredients
- 30ml : olive oil
- 10g : garlic, finely chopped
- 120g : carrots, diced
- 50g : celery, diced
- 200g : potato, diced
- 120g : onion, finely chopped
- 150g : courgettes, diced
- 120g; cherry tomatoes
- 120g : mushrooms, sliced
- 750ml : vegetable stock
- 120g : penne pasta
- 120g : cannellini beans, cooked
- 10g; fresh basil, chopped
- 20g : parsley, chopped
- 1 bay leaf
- 2g : peppercorns, crushed
- 200g : tomato purée
- Parmesan cheese and croutons, to serve
Preparation
1. In a large pan, heat olive oil and sauté all vegetables for 2-3 minutes. Add vegetable stock and bring to the boil.
2. Add pasta and beans. Add fresh herbs and peppercorns and simmer for 10 minutes or until vegetables are tender.
3. Add tomato purée and cook for another 15 minutes. Remove bay leaf and serve with shaved parmesan cheese, chunky croutons and garnish with fresh basil.
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