Minestrone Soup
INGREDIENTS
•
1 tbsp olive oil
•
1 tbsp tomato puree
•
1 onion, finely chopped
•
2¼ cups (560 ml) hot vegetable stock
•
1 tsp dried oregano
•
1 x 14 oz (400 g) can diced tomatoes, with juices
•
4 carrots, cut into small dice
•
about 8 oz (225 g) cold leftover cooked pasta, such as elbow macaroni or vermicelli, coarsely chopped if large
•
3 celery ribs, cut into small dice
•
handful of flat-leaf parsley, finely chopped
•
3 garlic cloves, finely chopped
•
freshly grated Parmesan cheese, for serving
•
¾ cup dry red wine
•
sea salt and freshly ground black pepper
Comments & Reviews
Just A Pinch Sweepstakes