Jamie Oliver: Minestrone Soup Recipe
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Nutrition Score per serving
Ingredients
| 10 | large ripe plum tomatoes (or two 14 oz cans of tomatoes, drained) | |
| 3 | medium carrots | |
| 2 | medium leeks | |
| 5 | ribs of celery | |
| 2 | red onions | |
| 1 | cabbage | |
| 1 | tbsp | olive oil |
| 2 | clv | garlic, finely sliced |
| 1 heaped Tbsp. chopped fresh rosemary | ||
| 3 | c | ham, chicken, or vegetable stock |
| 3 | good handfuls of fresh basil, torn | |
| 6 | oz | spaghetti |
| Salt and freshly ground black pepper | ||
| extra-virgin olive oil | ||
| Parmesan cheese, grated |
Instructions
Score the tomatoes and place briefly in boiling water. Then skin, seed and roughly dice. Peel or scrape the carrots, quarter lengthwise and chop. Remove the outer leaves of the leeks, quarter lengthwise, wash well and chop. Peel the celery with peeler to remove the stringy bits, then cut in half lengthwise and chop. Peel and chop the onions. When you are chopping all these vegetables, try to make them more or less the same size (around inch dice. Wash and roughly chop the cabbage.
Put the olive oil into a warmed thick-bottomed pan and cook the carrots, leeks, celery, onion, garlic and rosemary over medium heat until just tender (about 15 minutes). Add the chopped tomatoes and cook for 1-2 minutes. Add the stock, bring to the boil and simmer for 15 minutes, skimming if necessary. Add the cabbage, cover the pan and simmer for 10 minutes, then add the basil and the pasta, which will absorb the flavors of the soup. Simmer for a further 5 minutes or more. Taste and season. The soup should be quite thick, full in flavor, and the cabbage shouldn't be overcooked--you want to retain its deep color.
Serve with some good peppery extra-virgin olive oil and fresh Parmesan.
