Oh wow. This one is just fantastic. In the photo I made it with some spare bow tie pasta i had lying around (this is recipes for the busy family after all) and it turned out great. With a bit of practice, a family could have this from the fridge to the table in 30 minutes.
- 1 Onion, chopped
- 1 Leek, sliced
- 1 Celery Stick, sliced
- 2 Carrots, diced
- 600ml Chicken Stock
- 1 Cans of Chopped Tomatoes
- 1/2 Cup Frozen Peas
- 50 grams Anellini (Soup Pasta)
- 1 tsp Caster Sugar
- Large Pinch of saffron strands
- 2-3 Garlic Cloves, Crushed
- 1 tbsp Chopped Parsley
- 1 tbsp Chopped Basil
- Salt & Pepper to taste.
Soak the pinch of saffron strands in 15 ml boiling water. Leave to stand while you put the prepared onion, leek, celery, carrots and garlic into a large pan. Add the chicken stock, bring to the boil and simmer for 10 minutes.
Add the canned tomatoes, the saffron with the liquid and the peas. Bring back to the boil, add the pasta, and simmer for another 10 minutes until everythings tender.
Season with Salt and Pepper, stirring in the chopped herbs and caster sugar before serving.
Here’s another take on Minestrone.