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| Vegetable minestrone |
ingredients
- pinch of saffron strands
- 1 onion, chopped
- 1 leek, sliced
- 1 celery stick, sliced
- 2 carrots, diced
- 3 garlic cloves, crushed
- 600ml/1pt chicken stock
- 850g/13⁄4lb canned chopped
- tomatoes
- 50g/2oz frozen peas
- 50g/2oz soup pasta
- 1 teaspoon caster sugar
- salt and freshly ground
- black pepper
serves 6
- Soak the saffron strands in 1 tablespoon boiling water. Leave to stand for 10 minutes.
- Put the onion, leek, celery, carrotsand garlic in a large pan. Add the stock, bring to the boil, cover and simmer for about 10 minutes.
- Add the tomatoes, the saffron and its soaking liquid and the peas. Bring back to the boil and add the pasta. Simmer for 10 minutes until the pasta is al dente.
- Sprinkle in the sugar, and season with salt and pepper. Stir through and serve hot.
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