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Minestrone soup

This is a nice soup for the whole family as it has lots of yummy vegetables but the spaghetti makes it more palatable for children.

Ingredients (serves 3)

  • 1 Chicken Stock gel pot stirred into 1pint of water

  • 2 Tomatoes

  • ½  Leek

  • 1 courgette

  • 50g frozen peas

  • 20g Spaghetti

  • ½ tblsp Tomato Puree

  • 1 tblsp oil

  • 1/8 tsp pepper

What do we need?

  • Tablespoon

  • Sharp Knife

  • Chopping board

  • Saucepan

  • Wooden/ silicone spoon

  • Measuring jug

  • Cut the leek in half lengthways and wash away any dirt

  • Cut the leek into long strips. Cut the strips into pieces around 3cm long. Put it in the saucepan

  • Put the saucepan on the stove on a medium heat 

  • Add the oil to the saucepan 

  • Remove the top and bottom from the courgette (and put them in the bin) and cut into three pieces. 

  • Stand the courgette pieces up on your chopping board and cup down into four slices and then four times the other way to create strips. 

  • Cut courgette strips into cubes, add it to the saucepan

  • Cook the courgette and leek for 2-3 minutes

  • Cut the tomatoes into quarters and then in half again so you have eight pieces

  • Add the tomatoes and chicken stock and bring to a boil

  • Break the spaghetti four times (keep your hands close together) and add to the saucepan

  • Add the tomato puree and bring the soup back to the boil

  • Cook for 8 minutes

  • Add the frozen peas and cook for a further 5 minutes

  • Add a pinch of pepper and serve

Property of Cooking Pioneers

Tia's tip

Make sure you keep your hands close together when you break the spaghetti otherwise it flies everywhere!

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