Prep
45 minCook
2 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 15 g/ 1/2 oz dried mushrooms | |
| 100 g/3 1/2 oz shelled broad beans 1/2 cabbage, shredded | |
| 200 g/7 oz French beans, cut into short lengths 3 tomatoes, chopped | |
| 3 courgettes, chopped 1 aubergine, chopped 3 tablespoons olive oil | |
| 80 g/3 oz long-grain rice or short pasta Pesto , to taste. salt Parmesan cheese, freshly grated, to serve |
| 1. | Put the dried mushrooms in a bowl, add hot water to cover and set aside to soak for 20 minutes, then drain and chop. |
| 2. | Put the mushrooms, broad beans, cabbage, French beans, tomatoes, courgettes, aubergine and a pinch of salt into a saucepan, pour in 2 litres/3 1/2 pints water and the olive oil and bring to the boil. |
| 3. | Reduce the heat and simmer for 2 hours. Add the rice or pasta and cook until al dente. Remove from the heat and stir in the pesto. Ladle into a soup tureen and serve very hot with Parmesan. |
| 4. | This minestrone is also good cold. In this case do not add oil during cooking, and leave to cool to room temperature. Just before serving, drizzle with a little oil. |
Leave a Reply