Pantry Minestrone
- 1 tbsp olive oil
- 1 leak, thinly sliced
- 2 carrots, peeled and halved lengthways then chopped
- 300ml passata or tin tomatoes
- 4 tbsp dried margheritine soup pasta, or another small pasta
- small handful of peas (fresh or frozen)
- pinch of salt and pepper
Heat oil in a large pan, add the leek and carrots and cook over medium heat for at least 5 minutes until the carrots begin to soften.
Port in the tomato sauce and 1 litre of water, then simmer for 10 minutes. (you can boil the water first to speed things up)
Add the pasta and cook for a further 10 minutes.
Stir through the peas and cook for 2 minutes. Remove from the heat and season generously to taste with salt and black pepper.
