Vegetable and cod minestrone recipe
Ingredients
1.5l vegetable stock
50ml olive oil
1 large onion, diced
2 medium carrots, peeled and diced
3 sticks celery, peeled and diced
2 cloves garlic, minced
1 large potato, peeled and diced
100g frozen peas
400g canned chopped tomatoes
100g conchiglie pasta
250g skinless cod fillet, chopped
salt
pepper
sprigs of basil leaves, to garnish
Heat the olive oil in a large saucepan over a moderate heat. Sauté the onion, garlic, carrot, celery and potato for 6-7 minutes, stirring occasionally, until softened. Add the tomato pureé, vegetable stock and canned chopped tomatoes, stirring well to combine. Bring to the boil, then reduce to a simmer for 10-15 minutes. Add the conchiglie and cod, simmering for 10-12 minutes until the pasta and cod are soft and tender. Add the peas at the last minute to heat through for 2 minutes. Adjust the seasoning and spoon into serving bowls. Garnish with a sprig of basil leaves before serving.
