Winter minestrone soup
- Details
- By Jo Ingleby
Method:
Finely chop all of the vegetables, herbs and garlic. Heat the oil in a large saucepan and gently cook the onions and celery until soft. Add the garlic and fry for a few minutes. Add a splash of wine and the stock, potatoes, carrots and bay leaves then bring to the boil. Simmer for 25 minutes then reduce the heat and stir in the January king, beans and tomatoes and season well. Simmer for a further 15 minutes, squashing the tomatoes as they cook and season to taste.
Serve the soup with olive oil, croutons, herbs and cheese at the table. This soup tastes even better the next day and will happily keep for 3 days in the fridge.
