Saffron-Kissed Vegetable Minestrone
Equipment
- large pan
Ingredients
- Pinch of saffron strands
- 1 tablespoon boiling water
- 1 onion chopped
- 1 leek sliced
- 1 celery stick sliced
- 2 carrots diced
- 3 garlic cloves crushed
- 600 ml 1pt chicken stock
- 850 g 13/4lb canned chopped tomatoes
- 50 g frozen peas
- 50 g soup pasta
- 1 teaspoon caster sugar
- Salt and freshly ground black pepper to taste
Instructions
- Soak the saffron strands in 1 tablespoon of boiling water.
- Allow it to stand for 10 minutes.
- In a large pan, combine the chopped onion, sliced leek, sliced celery, diced carrots, and crushed garlic.
- Add the chicken stock, bring to a boil, cover, and simmer for about 10 minutes.
- Add the canned chopped tomatoes, saffron along with its soaking liquid, and the peas.
- Bring the mixture back to a boil and add the soup pasta.
- Simmer for 10 minutes until the pasta is al dente.
- Sprinkle in the caster sugar and season with salt and freshly ground black pepper.
- Stir through and serve the saffron-kissed vegetable minestrone hot.
Notes & Wine Advice
Wine Advice:
Pair this vibrant and flavorful vegetable minestrone with a light and refreshing white wine, such as a Pinot Grigio or Sauvignon Blanc. The crisp acidity and citrus notes will complement the medley of vegetables and enhance the overall dining experience.
Nutrition values
Calories: 160 kcal | koolhydraten: 34 g | Eiwitten: 6 g | Vet: 1 g | Suiker: 8 g