Minestrone for Spring

I love having a fresh tasting Minestrone in early spring, when the sun is starting to shine through but there is still a chill in the air. Minestrone comes from the part of Italian cooking called 'cucina povera' - the poor kitchen and it can vary a lot depending on the chef and what vegetables are in season. This is my Spring version.

Olive oil
1 onion, chopped
2 cloves garlic
1 leek, chopped
3 carrots, chopped
2 potatoes, chopped
3 ripe tomatoes chopped (you could use a can of tomatoes, but I use fresh tomatoes to keep the flavour a little lighter)
1 1/2 cups of water
2 1/2 cups of vegetable stock (I prefer the kind bought in liquid form, it is so much tastier, but here I am stuck with cubes)
1 cup of pasta
Spring onions, chopped -about a handful for soup and extra to serve.
Grated Parmesan (to serve)
It is also delicious and fresh tasting with basil stirred through it just before serving - I just couldn't get my hands on any.

Cook onion and garlic in large saucepan until onion softens. Add leek and carrot, cook for 5 minutes. Stir in tomatoes, potatoes, water and stock and bring to the boil. Simmer uncovered for 15 minutes. Cook pasta. Stir pasta through soup. A few minutes before serving stir through spring onions. Serve with spring onions, parmesan and pepper on top. And of course some delicious thick pieces of bread.


Perfect after a morning working in the garden or running after a certain 16 month old at the park!