Perogy Minestrone Soup<\/h2>\n
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- 1 pkg (625g) Pelmen Foods Savoury Perogy<\/li>\n
- 2 tbsp olive oil<\/li>\n
- 1 onion (small, finely diced)<\/li>\n
- 1 clove garlic (large, minced)<\/li>\n
- 1 stock celery (diced)<\/li>\n
- 1 large carrot (diced)<\/li>\n
- 1 small zucchini (diced)<\/li>\n
- 1 tsp dried oregano<\/li>\n
- 1\/2 tsp dried thyme<\/li>\n
- Salt and fresh ground pepper<\/li>\n
- 2 cups diced tomato with their juice <\/li>\n
- 1 can (540ml) mixed beans<\/li>\n
- 946 ml vegetable broth<\/li>\n
- 2 cups baby spinach<\/li>\n
- 2 tbsp fresh Italian flat leaf parsley (minced)<\/li>\n
- 3 tbsp fresh basil (chopped)<\/li>\n<\/ul>\n
Possible Toppings:<\/h4>\n
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- Chillies<\/li>\n
- Parmesan Cheese<\/li>\n
- Pecorino Cheese<\/li>\n
- Croutons<\/li>\n<\/ul><\/div>\n\n
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1. Heat oil in a large pot over medium heat. Add garlic, onion, carrots, celery and zucchini and saut\u00e9 for 3-4 mins until onion and garlic are soft and translucent.<\/p>\n
2. Add oregano, thyme, tomatoes and season with salt and pepper and saut\u00e9 for another 2 minutes.<\/p>\n
3. Add beans and stock and bring to a boil. Add spinach and perogies and bring to a boil. Cook for 6 mins, remove from heat and stir in parsley and basil.<\/p>\n
4. Serve hot topped with chillies and cheese.<\/p>\n<\/li>\n<\/ol><\/div>\n
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