Recipe of the Week

Minestrone Soup

Ingredients

Serves two

1 teaspoon olive oil

¼ onion, diced

¼ cup tomato puree

½ tablespoon tomato paste

1/3 carrot, diced

¼ potato, diced

1tb tinned red kidney beans

¼ stick celery, sliced

1/5 zucchini, diced

1 small cabbage head, shredded

Pinch fresh basil

2 sprigs of parsley, chopped

Black pepper to taste

¼ tsp beef stock powder

1 cup water 

2 tb small pasta shells

1 tsp parmesan cheese, grated

 Method

1.     Prepare all vegetables

2.     Heat oil in large saucepan

3.     Add onion and saute until transparent

4.     Add all ingredients except the pasta and parmesan cheese

5.     Simmer for 20 minutes and then add pasta and simmer for a further 15 minutes, stirring frequently

6.   Serve with parmesan cheese and a side of garlic bread

 Garlic Bread

Ingredients

1 long bread roll

30 g butter

1 clove garlic, crushed

 Method

1.  Cut the bread roll on the diagonal but do not cut all the way through

2.   Combine the butter and garlic in a bowl and press together until soft enough to spread

3.   Spread onto one side of each slice of bread

4.   Press roll back together and wrap in foil

5.   Bake in moderate oven for about 10 minutes

6.   Serve with minestrone soup