Here is my recipe for summer vegetable minestrone. I must admit it was quite chilly as we took a stroll to feed the in laws fish after dinner tonight. (definitely a touch of autumn in the air) Which is why I’m thankful that we had just eaten a wonderful meal of all that is good and bountiful in the garden.
summer vegetable minestrone
Servings 4 people
- 1 onion
- 2 sticks of celery
- 1 Carrot
- 1 tbsp olive oil
- 1 tsp dried sage Or 3 leaves of fresh sage,
- 100 g broad beans
- 50 g peas
- 1 1/2 pints stock
- 1 tin of tomatoes
- 100 g small shaped gluten free pasta.
Dice the onion, celery and carrot.
Heat the oil in a large saucepan and saute the veg for 5 minutes, season well.
Add the dried sage, pour in the stock, bring to the boil and then simmer for 10 minutes.
Add the tinned tomatoes and the pasta and continue to simmer for a further 8 minutes.
Add the peas and broad beans and cook for a further 2 minutes.
Finally add the chopped fresh sage.
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