Minestrone with Macaroni
If you have a food processor, it makes very light work of chopping the vegetables. But use the pulse button so you don't chop them too small. For a change, you can replace the macaroni with Italian risotto rice. Either way, serve it with lots of freshly grated Parmesan cheese.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course, One is Fun! and The Delia Collection: Soup.
First heat up the butter and oil in a large saucepan, then add the bacon and cook this for a minute or two before adding the onion, followed by the celery and carrots and then the tomatoes.
Now stir in the crushed garlic and some salt and pepper, then cover and cook very gently for 20 minutes or so to allow the vegetables to sweat – give it an occasional stir to prevent the vegetables sticking. Then pour in the stock along with the basil.
Bring to the boil and simmer gently (covered) for about 1 hour. After that add the leeks, cabbage and macaroni and cook for a further 30 minutes.
Finally stir in the tomato purée, cook for another 10 minutes and, just before serving, stir in the parsley.
Serve in warmed soup bowls and sprinkle with Parmesan cheese.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
There are times – after Christmas for example, or after a party – when you may well have a ham bone to spare. Don't miss the chance to make this stock which will give you a basis for making soup.
Delia describes this soup as 'one of the best I've ever tasted' and we're certainly not arguing with that! Some soups are hearty and filling enough to make a substantial lunch and this Italian classic is one of them: just add bread…
A hearty soup drawn from the rustic traditions of French cooking: vary the vegetables according to season and whatever you have to hand. All you need to serve it is plenty of crusty bread.
This is a big, hefty soup, perfect for the winter months with a light main course to follow. Alternatively, it is a complete lunch, with just some cheese and a salad after it.
One of the bane's of any dieter's life is that feeling of hunger. So this gorgeous, fat-free soup could be the answer: it's filling and satisfying without piling on the pounds.
Most Popular recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
20 Dec 2014 11:28
20 Dec 2014 12:20
|Food and travel||
11 Nov 2014 09:07
Golden Icing Sugar
05 Dec 2014 23:17
|Can Anyone Help?||
Cheese and Parsnip Roulade
20 Dec 2014 12:52
21 Oct 2014 19:59
19 Dec 2014 15:12
Gardening in general
09 Dec 2014 13:19