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Sardinian-style minestrone
Fruit and vegetables
1
onion
, finely chopped
1
carrot
, finely chopped
1
celery
, finely chopped
1
fennel
bulb, thinly sliced
2
garlic
, finely chopped
1 sprig
thyme
1 sprig
rosemary
300g/10½oz
broad beans
, podded
2
tomatoes
, skined and roughly chopped
½ head small
green cabbage
150g/5½oz
green beans
, trimmed and halved
2
courgettes
, thinly sliced into rounds
squeeze
lemon
juice (optional)
small bunch
basil
few sprigs
parsley
Tins, packets and jars
250g/9oz cooked
borlotti beans
800ml/1½ pint water,
vegetable stock
or chicken stock
Cooking ingredients
2 tbsp
olive oil
2
bay leaves
salt and freshly ground
black pepper
50ml/2fl oz
olive oil
Dairy, eggs and chilled
1 piece
parmesan
rind (optional)
25g/1oz
parmesan
(or similar vegetarian hard cheese), grated
Other
150g/5½oz fregola
100g/3½ oz
peas
Back to recipe
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