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Alright, don’t linger, let’s plan this fresh tomato minestrone with summer vegetables 🌱 menu with 13 materials which are absolutely easy to have, and we have to process them at the very least through 3 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Fresh Tomato Minestrone with Summer Vegetables 🌱:

1. Make ready for Fresh tomatoes (any shape and size)
2. Take 1 bay leaf
3. Provide 1 - small courgette
4. Prepare 1 small red onion
5. Take 1 for small carrot
6. You need 1 stick of celery
7. Need 1 clove of garlic (crushed)
8. Get A few - peas, beans, spinach, chard or any other seasonal veg
9. Provide 1 splash of oil
10. You need 3 cups veg stock (or a water and squirt of tomato purée as an alternative)
11. Give A few - strands of Bucatini or spaghetti
12. Give 1 pinch - seasalt
13. Provide 1 pinch of white pepper

Fresh Tomato Minestrone with Summer Vegetables 🌱 start cooking:

1. Wash and chop the veg. Heat a splash of oil and lightly sauté the celery, onion and carrot (soffritto) and the bay leaf. I like to keep this chunky. Add the water, break the pasta, bring to the boil, reduce the heat and simmer until the pasta is almost cooked. It’s best if you use a small pasta that doesn’t take too long to cook, I used Bucatini.
2. If you are using a large tomato you can grate this into the soup. For smaller tomatoes chop and add. Add the courgette and beans and any other veg. Use you judgement as to how long your veg needs to cook in the soup. You want to give them long enough to add flavour but you don’t want them to be soggy.
3. Season to your taste and enjoy.

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