
Autumn Vegetable Soup – Italian Style
1 large leek, sliced
2 carrots, diced
1 onion, chopped
2 sticks celery, diced
1 potato, diced
1 courgette, diced
450g (1 lb) tomatoes, diced or use a can of chopped tomatoes
2 litres (3½ pints) water or stock
Piece of Parmesan cheese rind
Salt and black pepper
1 x 410g can of borlotti beans, drained
50g (1¾ oz) spinach leaves, sliced
75g (2½ oz) tiny pasta shapes, such as farfalline
Salt and black pepper
Makes a large pot of soup for the colder evenings using autumnal vegetables. If you do not have tiny pasta, break up some spaghetti into small pieces.
Method
Take a 9 litre AGA stockpot and put in the leek, carrots, onion, celery, potato, courgette, tomatoes, water or stock and a piece of Parmesan rind, season. Bring to the boil and simmer for 5 minutes.
AGA TC
Transfer the covered stockpot to the Simmering Oven and cook for 1 hour. Conventional cooking: Simmer on a very gentle heat on the hotplate for 45-55 minutes. Add the drained borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for another 6-8 minutes. Remove the Parmesan rind and serve in bowls accompanied by crusty bread.
Social Sharing
Follow us via your social network
Share this page via your social network
Click on the link below to see our blog
Read our Lady AGA Blog