Vegetable Minestrone with Anellini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the pinch of saffron strands in 1 Tbsp of boiling water leave to stand for 10 minutes

Step 2

Meanwhile put the prepared onion, leek, celery, carrots, and garlic into a pan. Add the chicken stock, bring to the boil, cover and simmer for 10 mins

Step 3

Add the canned tomatoes the saffron with its liquid and the peas. Bring back to the boil and add the pasta simmer for 10 minutes until tender.

Step 4

Season with salt, pepper and sugar to taste. Stir in the chopped herbs just before serving.