Minestrone Soup (Vegetarian Incarnation)
{Mmmm soup. One of the many creations of the House of Many Socks Kitchen. A vegetarian incarnation of the classic soup.}
Ingredients:
• Chilli, chooped (1 medium, depends how hot you like it)
• Garlic, chopped (4-ish cloves)
• 1 zucchini, diced
• 1 carrot, peeled + diced
• 1 potato, peeled + diced
• handful of beans, ends removed + cut into about 2cm lengths
• 1 onion, diced
• 1 leek, chopped
• 1 or two tomatos, diced (good to use up those slighly-mushy ones)
• 1 can diced tomatoes
• 1 can either four bean mix or kidney beans, drained
• 500mL-ish vegetable stock (salt reduced)
• 1-2 cups shell pasta (depends how much pasta you want)
• Butter, salt, pepper
• Water
Note: All these quantities are variable depending on how much (or little) soup you want. This makes (very roughly) enough for four pretty hearty-sized bowlfuls.
Recipe:
Heat a large pot. Melt butter, sautee chilli and garlic. Add onion, allow to soften. Add leek, mix so coated in chilli, garlic & butter.
Add all the vegetables, canned beans, and stock. Top up with water so vegtables are covered + a bit more. Bring to boil.
Turn down so medium simmer, add pasta. Check liquid levels as pasta cooks to ensure there is enough for it cook properly.
Cook until pasta is done and until the liquid is at the same level as the top of the veges.
Serve with well buttered toast. Is good reheated, freezing not recommended.
Source: HOMS Kitchen
