Minestrone Soup

A tasty soup with lots of flavour and different textures.

Ingredients

¼lb red lentils
1 onion
2 cloves garlic
1 courgette
1 carrot
1 red pepper
¼lb sliced mushrooms
2 tablespoons tomato pureé
1 can tomatoes
Dash red grape juice
1 teaspoon basil
1 teaspoon oregano
2oz spaghetti
Salt & pepper
Fresh parsley
1½ pints vegetable stock

Method

  1. Chop the onion, crush the garlic and fry in olive oil until softened.
  2. Thinly slice the courgette, carrot and red pepper, add to the onion and cook on for a further 10 minutes.
  3. Slice the mushrooms, add to the pan along with the dried herbs and seasoning, fry until softened.
  4. Pureé the tomatoes and add to the pot along with the lentils, stock, tomato pureé and grape juice.
  5. Bring to the boil, reduce the heat and simmer for ½ an hour.
  6. Break the spaghetti into pieces and add to the pot, simmer for ¼ of an hour.
  7. Add the parsley, reseason and serve.

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