Quick minestrone
Ingredients
For
4
personnes
- 1 leek
- 3 stalks of celery
- 2 cloves of garlic
- 1 carrot
- 2 small courgettes
- 1 400g tin of chopped tomatoes
- 1 litre of water
- 250g fresh tortellini-style pasta
- 1 bay leaf
- 8 large basil leaves
- Salt, pepper
- Parmesan
- French olive oil with a subtle flavour
Tip
Annelyse’s tip: I usually go for ravioli with cured ham, but for a 100 per cent vegetarian version, go for spinach and ricotta ravioli!
Instructions
- Finely slice the white part of the leek and the celery stalks. Cut the carrot and courgettes into quarters lengthways, then slice into 0.5cm-thick pieces.
- Heat 1 tablespoon of olive oil in a large saucepan and sauté the leek, celery and carrot for 5 minutes. Add the finely chopped garlic cloves.
- Add the water, tomatoes, bay leaf, courgettes, 1 teaspoon of salt and some pepper. Bring to the boil and cook for 10 to 15 minutes. Then add the ravioli and cook for a further 2 minutes until they are cooked through.
- Chop the basil with 4 tablespoons of olive oil and a little salt.
- Serve the minestrone drizzled with basil oil and offer some grated Parmesan.
Tip
Annelyse’s tip: I usually go for ravioli with cured ham, but for a 100 per cent vegetarian version, go for spinach and ricotta ravioli!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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