MINESTRONE SOUP MEAL
This recipe not only uses up all those pasta remains from the back shelf but it also clears out the odds and sods from your vegetable box in the larder too. Feel free to add whatever is hanging around. In the past on separate occasions I’ve even added a few tablespoons of Patak curry paste, pesto and half a tin of beans to this concoction. Really, anything goes.
At the moment I’ve got wilting in the fridge a few sticks of celery, half a sweet potato, half a swede and some carrots. These need to be peeled and chopped into 1cm cubes. Dice two onion and plenty of garlic, put these into a large saucepan and fry in some olive oil on the hob for about 10 minutes. Crumble in a vegetable stock cube and add a tin of tomatoes and three pints of water. Bring to the boil and add your mixed dried pasta, some of which you may want to break up before adding. Drain and rinse a tin of kidney beans and add these to the pan. Add a few handfuls of green frozen vegetable for colour towards the end of cooking. Cook until the pasta is soft and the vegetables are ready. Sprinkle each portion liberally with grated cheddar cheese and serve with chunks of a crusty white loaf.
At the end of that, you’ll have enough energy to get on with the next round of spring cleaning.
Olive oil 2 onions 2 lbs (ish) mixed vegetables Tin of chopped tomatoes Tin of kidney beans Few handfuls of frozen green vegetables Vegetable stock cube 3 pints of water 8 oz mixed pasta Cheddar cheese