Minestrone

Ingredients

• Serves 6 to 8
• 4 zucchini
• 6 yellow squash
• ¼ butternut pumpkin
• 2 medium sized carrots
• ¼ bunch celery stalks
• 1 Spanish onion
• 1 large potato peeled
• 2 cloves garlic chopped
• 3 tablespoons olive oil
• ½ teaspoon black pepper
• 1 teaspoon salt
• ¼ cup white wine
• 2 litres vegetable stock
• 425 can Roma tomatoes chopped
• 1 day old French stick
• 2 tablespoons olive oil
• 1 clove garlic crushed
• Salt & Pepper
• 2 tablespoons flat leafed parsley chopped
• 1 cup small pasta shapes such as penne - cooked.

Method

1. Preheat oven to 150 degrees.
2. Chop all fresh vegetables into approximately 1.5 cm. cubes.
3. Heat oil in large saucepan and add chopped vegetables (except tomatoes), garlic, salt and pepper and stir to coat with oil.
4. Cook the vegetables over a low heat until the onion becomes transparent (about 10 mins)
5. Add the white wine vegetable stock and chopped tomatoes. Bring to the boil and then simmer until the vegetables are soft but not breaking up (about 1/2 hr.).
6. While the soup is cooking chop the French stick into 1.5 cm. cubes.
7. Mix olive oil and garlic in small bowl season with salt and pepper, and brush over cubes of bread.
8. Place cubes on an oven tray and cook in the oven until golden and brown (about 20 mins).
9. To serve ladle the soup into bowls garnish with the croutons a few pieces of cooked pasta and a sprinkle of parsley.
10. Serve with freshly grated Parmesan cheese.