4 ounces green beans, topped and tailed and chopped into 1 inch lengths
1 pound of chopped tomatoes, 2 tins plum tomatoes are fine – chop them up a bit
2 tablespoons of tomato puree
1 glass red wine
1.5 pints vegetable stock
1 tablespoon chopped fresh thyme (if you don’t have this, chuck in some mixed herbs)
1 can cannellini beans (drained)
1 can mixed beans
2 cups pasta
Salt and pepper to taste
Heat olive oil in large pan (the biggest you’ve got) but over a lowish heat – don’t let it smoke cos it’ll burn
Add garlic for a minute
Add- leeks, carrots, corgette, celery and green beans and stir. Then put the lid on and cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, red wine, thyme, tomatoes and tomato puree. Bring it to the boil and then put the lid back on and reduce the heat so that it is simmering. Allow to simmer for 30 mins.
Meanwhile, boil the pasta so that it is half done and drain.
When the vegetables are tender enough to eat, add the beans and the pasta and simmer for 10 more minutes
Season with salt and pepper and serve with crusty bread and butter (can sprinkle some parmesan on top.)
0 Out of 5 from
You can add this Ministroni soup recipe to your own private DesktopCookbook.