Warming Minestrone and Mozzarella Recipe

Ingredients 

Please note, quantities have been removed deliberately so you can adjust based on the number of people you are cooking for.

• Good quality vegetable stock
• Seasonal green vegetables (podded broad beans, peas, broccoli, courgette, kale and French beans all work well)
• Basil pesto
• Chervil
• Coriander
• Dried Pasta, like Ditalini
• Buffalo mozzarella
• Knob of butter
• Salt
• Pepper
• Extra virgin olive oil

Method

1. Cook the pasta in boiling water until al dente then set aside.
2. Add the good quality vegetable stock to a large saucepan and bring to a gentle simmer.
3. Add the seasonal green vegetables and continue to simmer until the vegetables are cooked through.
4. Remove from the heat and add the pre-cooked pasta.
5. Finish the soup with a spoon of basil pesto, a knob of butter and a couple of generous grinds of pepper. If freezing the dish, stop here. You’ll need to defrost and reheat the broth before moving on to the next step.
6. Rip up 3 – 4 small pieces of buffalo mozzarella per portion and place them on top, followed by a garnish of chopped chervil and coriander.
7. Finish with a few drops of extra virgin olive oil.

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