• sandrabrandalise


COOKBOOK: Save with Jamie

Minestrone is a thick soup of Italian origin made with vegetables & pasta. Common ingredients include onions, celery, carrots, stock & tomatoes. Super delicious and a great dish for a winter’s day. This minestrone appears to be a little drier in texture than most. Unfortunately I took too long to take the photo and the pasta beat me to it and absorbed the juices. If you feel it’s too dry, you can always add a little extra water. The quantity for this recipe is perfectly fine if served immediately.

Hope you enjoy


Makes 6-8

Olive oil

2-4 cloves of garlic, chopped finely

2 onions, chopped

Large handful of parsley, chopped

1/2 butternut pumpkin, peeled and cubed , bite size

3 stalks of celery, chopped, bite size

400g canned of chopped tomatoes

1kg frozen mixed vegetables, thawed

400g can borlotti beans, drained and rinsed

200g of frozen spinach, thawed and liquid removed

2 litres of chicken broth

1 cup red wine Salt & pepper

250g short pasta, such as macaroni

Parmesan cheese, grated Heat olive oil in deep casserole pan. Add garlic and onion, stir until until is just soft. Add the pumpkin & celery, mix well. Allow it to cook for a few minutes. Add thawed frozen vegetables, borlotti beans , tomato, chicken stock & red wine. Bring to boil and simmer. Add spinach, salt and pepper. Add pasta and cook for approx 8-10mins or until pasta is cooked through. Ready to serve immediately

Serve with grated parmesan cheese and a slice of homemade bread.

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