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Minestrone
3 bay leaves
2 garlic cloves, chopped finely
handful flat leaf or curly parsley, finely chopped
2 celery stalks, finely sliced
1 parsnip, chopped
2 leeks, finely sliced
200g fresh or frozen peas
12 or so strands of long spaghetti broken into short lengths
2 tblsp sweet vermouth (optional)
sea salt & freshly ground black pepper
- Pour the chicken broth into a large pan and bring to a simmer.
- Heat the olive oil in another large pan, add the onion and saute gently for about 5 minutes, until golden. Add the bay leaves, garlic and parsley and stir. Add all the other vegetables except the peas, and saute until slightly softened.
- Add the warm chicken broth to the pan and bring to the boil. Add peas, pasta and vermouth and simmer for 20 minutes until all the vegetables are tender. Taste for seasoning and serve in warm bowls with warmed, crusty bread such as our delicious Campagne, or with bruschetta (Campagne toasted, rubbed with a garlic clove and drizzled with a little olive oil).