Working in pairs select correct equipment and use knife skills to cook and taste Minestrone Soup

Year 7: Minestrone Soup




·        1 carrot

·        1 potato

·        1 leek

·        1 onion

·        2 stalks celery

·        2 cloves garlic


·        1 table spoon oil

·        1 tablespoon tomato puree

·        1 litre vegetable stock

·        1x200g tinned tomatoes

·        50g spaghetti

·         Salt and pepper to taste


Al Dente



1.     Wash, peel and dice vegetables according to type and use cuts as shown in demonstration.

2.     Heat oil on medium heat, in large pan add vegetables and cook for 5 minutes.

3.     Peel and crush garlic. Add vegetables. Stir in tomato puree, vegetable stock and tinned tomatoes.

4.     Bring to boil, then reduce heat and allow to simmer for 10 minutes.

5.     Break spaghetti into small pieces, add to soup, cook for a further 5 minutes, making sure pasta is Al Dente.

6.     Season soup with salt and pepper- taste and serve.


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