Minestrone soup

Serves 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 tsp dried oregano

4 carrots, cut into small dice

3 celery ribs, cut into small dice

3 garlic cloves, finely chopped

¾ cup dry red wine

1 tbsp tomato puree

2¼ cups (560ml) hot vegetable stock

1 x 14oz (400g) can diced tomatoes, with juices

about 8oz (225g) cold leftover cooked pasta, such as elbow macaroni or vermicelli, coarsely chopped if large

handful of flat-leaf parsley, finely chopped

freshly grated Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large saucepan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes or until soft. Add the oregano, then stir in the carrots and celery. Cook, stirring occasionally, for about 10 minutes until softened. Now stir in the garlic, and cook for a few seconds more. Pour in the wine, increase the heat, and let bubble for a couple of minutes until the alcohol has evaporated. Stir in the tomato purée, and season well with salt and pepper.

2 Stir in the stock and the tomatoes with their juices. Bring to a boil, reduce the heat slightly, and gently simmer for about 20 minutes, adding a bit of hot water or extra stock if the minestrone gets too thick (but don’t make it too thin).

3 Stir in the pasta, sprinkle with parsley, and serve hot with Parmesan cheese for sprinkling over the top and a salad of mixed greens on the side.

Minestrone soup