Minestrone Soup

Chefs @ School
30 - 45 mins

This ultimate leftover-friendly soup recipe was put together by our partner, Chefs @ School, to get pupils thinking about food and how to save it from the bin.

3 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium leek, trimmed, washed & finely chopped
2 stalks celery, trimmed & finely chopped
2 medium carrots, chopped
400g chopped tomatoes
1 clove garlic, finely chopped
750ml water with 1 reduced-salt stock cube
2 teaspoons fresh oregano, chopped or 1 tsp of dried oregano
1 tablespoon tomato puree
30g frozen peas or peeled fava beans
30g dried pasta, small shapes
Grated Parmesan or other hard cheese to serve
Measure 750ml of boiling water into the measuring jug. Crumble in the stock cube and stir with a wooden spoon until dissolved.
Heat the oil in the saucepan over a medium heat, then add the chopped onion, leek, celery and carrots, stirring well, and cook for 5 minutes to allow the vegetables to soften but not to brown.
Stir in the chopped tomatoes and the garlic.
Pour in the vegetable stock, then add the herbs and mix in the tomato past and bring to the boil.
Add the frozen peas, then pasta, and simmer (small bubble) for 10-15 minutes
While the soup is cooking, using the fine side of the grater, grate your Parmesan to use as a garnish.
Test the soup to ensure that the pasta is cooked and add more stock if it's too thick.
Ladle into soup bowls and sprinkle grated cheese over the top.