The soup warms the mussels in colder months and makes a rich and flavored meal. Whether it’s thick texture or smooth liquid, this container has something that makes colder days a little easier …
We look at the culinary column and head chef, Paul Watters Share his rich Italian classic Minestrone cook recipe…
Ingredients
2 onions (peeled and chopped)
4 carrots (peeled and chopped)
2 celery (chopped)
200 g of potatoes (peeled and chopped)
1 cup of frozen peas
2 garlic cloves (crushed)
200 g of pasta shells
4 inches from vegetable/storage
2 tbsp for tomato puree
1 can of chopped tomatoes
1 handful of chopped flat leaf parsley
1 thyme (picked)
Method
Add a large pan to drop olive oil and cook the vegetables for a few minutes. Next add the garlic and cook for another two minutes before adding the tomato puree, chopped tomatoes, storage and boil.
Add the pasta to the final step and cook the soft and desired consistency and add a slightly chopped parsley to decoration.
Serve and enjoy…
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my biggest passion when I have found food and cooking love at the age of 16, there was no other career path. “
“I have been incredibly lucky to have worked in many expensive kitchens, such as Savoy London and Sydney Opera House in Australia. Over the years, it has been a pleasure that you have had the opportunity to have invaluable knowledge and valuable experience to travel the world, find different cultures and meet some colorful culinary characters along the way. “
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The mailing to a bowl with a rich Italian classic Minestrone soup first appeared in Ravish magazine.
