Minestrone Pasta Sauce - now there's an idea!
It's not stew or sauce.
It's rather hugely wonderful - and when covered in a grated, gooey layer of cheddar, it's divine. I know. Anything covered in a grated, gooey layer of cheddar - is divine.
I try to always make enough to have oodles of this in my freezer, because it's the type of soup that when you're not quite hungry enough for a large dinner - this makes the perfect substitute. I never, ever experience hunger pangs of any kind, when I make this soup a part of my day. It doesn't need bread, it has pasta and beans in it - bread (even croutons) would spoil the ambiance.
Cheese is a necessity though. It's in the rules.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Serves 8 - 10
Prep time - 10 - 15 minutes
Cooking time - 40 minutes
You will need
A HUMUNGOUS saucepan...
...or a medium sized one if you decide to halve the recipe.
3 large carrots - peeled and roughly chopped
4 sticks celery - roughly chopped
1 large onion - roughly chopped
1 very large potato - peeled (optional) and roughly chopped
2 fat cloves of garlic - crushed
400g tin chopped tomatoes
2 tbsp tomato puree
1.8L vegetable stock - from a cube is fine
100g spaghetti - broken into pieces
400g tin butter beans - drained
Grated cheese (Parmesan or cheddar - or whatever takes your fancy) to serve
You can either blitz the vegetables, using the pulse setting, in a food processor - or roughly chop them by hand. Put all of the vegetables, plus the garlic and 2 tbsp olive oil into the HUUUUUUUUGE saucepan and cook over a low to medium heat, with the lid on, for about 10 minutes - making sure to give it the occasional stir.
Add the tin of chopped tomatoes, tomato puree and the vegetable stock and bring to the boil, then cover and simmer for another 10 minutes.
Add the broken spaghetti and cook for a further 10 minutes. Then add the butter beans and cook until heated through and slightly soft. About 5 minutes. Season to taste.
Serve scattered with your choice of cheese.
NOTE: Already mentioned it - but this soup is great to portion up and freeze.
Barely adapted from Good Food Magazine .