Minestrone Soup

with Pesto Cheese on Toast

Minestrone makes a great midweek one-pot meal. This warming soup can also be made with rice instead of pasta and any vegetables you have depending, what is in season (leeks and parsnips are great at the moment) and herbs of your choice.

Ingredients

3 sticks celery, finely chopped

1 large onion, finely chopped

2 cloves garlic, crushed

4 medium carrots, peeled and diced

2 tins chopped tomatoes

2 tbsp tomato puree

2 litres vegetable or chicken stock

200g short macaroni

2 tbsp olive oil

Salt and freshly ground pepper

Small bunch of basil

Freshly grated Parmesan

Heat the oil over a moderate heat, add the onion and cook gently for 5 minutes until softened, add the garlic and cook for a further minute.

Add the carrot and celery to the pan and sweat them for 5 minutes, stirring constantly.

Add the tomatoes, tomato puree and stock, bring to the boil and simmer, with a lid, for 40 minutes.

Add the macaroni and cook for a further 20 minutes.

Season to taste and add some torn basil leaves.

Serve in warmed bowls and sprinkle with grated Parmesan cheese.

For the pesto cheese on toast

6 slices crusty bread, lightly toasted

125g medium Cheddar

1 dessertspoon ready made pesto

Cherry tomatoes

Mix the cheese and pesto thoroughly, spread over the toast slices and place a cherry tomato on top place under a preheated grill until the cheese is bubbling.

Serve hot with the soup.