Summer Minestrone Soup
2 med carrots
2 sticks celery
1 small leek
1 med onion
60-70g spaghetti snapped up or other dried pasta
Tinned beans - I used half a leftover tin of pinto beans but cannellini beans work well too.
2 litres strong veg stock
Handful of greens - savoy cabbage, spring greens, kale etc sliced thinly
Salt and pepper
Dried oregano - mine was from a friend's mum in Greece
Fresh herbs like parsley and basil - optional
2 cloves garlic.
Parmesan to serve - vegan alternatives are very good.
Chop the carrot, leek, onion and celery into equal bite-sized chunks and sweat in a little olive oil on low heat to release the sweetness - about ten mins
Add grated garlic and dried herbs and a teaspoon of sea salt. Stir and cook for a minute then add the stock and bring to a gentle simmer. Add dried pasta and simmer gently for about five mins.
Add greens and cabbage and the beans.
When the pasta is cooked serve in bowls with a little grated parmesan.
Griddled Peppers with Lemon and Parmesan
Mixed peppers - look in the International grocer shops for unusual ones. Sliced longways with seeds scooped out
Padron Peppers whole
In a hot griddle, or large non-stick frying pan add a drizzle of olive oil. When hot, turn the heat to med and add the peppers, keep the heat hot enough to brown them. Throw in a little salt. Stir occasionally. When soft place on a plate with a few think slivers of parmesan, a drizzle of good olive oil, salt, pepper and a squeeze of lemon. Serve with nice chunky bread and maybe some homemade hummus and olives - although I love them on their own.