Minestrone with Meatballs

In a large pot, melt butter add oil and garlic on low heat, add onions and let them wilt add the celery.

Start adding the potatoes…mixing as you add.

This is the only Must Do of this recipe –

I usually get that started and in the meantime I keep chopping and adding the other vegetables.

The longer you can keep it cooking without sticking the better the flavour.

Only add stock or water when you Have to!

If you are adding water add also a stock cube, or a couple of soup bones…or even better a beef osso buco (this is your minestrone, you can ad lib as much as you like…mine has never tested twice the same!!!).

Turn up the heat, add salt and pepper and the fresh herbs. As soon as it is boiling , turn the heat down again to a slow simmer. The longer you let it cook the better it will taste!

Just before serving you can add some small shaped pasta (I prefer to cook mine in a separate pot, dish it up in individual plates and ladle the minestrone on it).

Or you can add meat balls, for a truly filling one pot meal.

Of course …you’ll need some crusty bread and a good handful of grated Parmesan Cheese!!!!

Don’t forget to give the minestrone a stir once in a while, to avoid it burning at the bottom.