Message Boards

Hi Sarah, this is my version of Minestrone. You can leave out the bacon and add some Borlotti beans instead. Enjoy!

David

Minestrone

Ingredients:
• 2 large onions
• 6 cloves garlic
• 3 celery stalks
• 3 carrots
• diced smoked bacon or lardons
• 4 medium tomatoes
• small pack thin green beans
• half Savoy cabbage or 2 leeks
• 2 pints stock (chicken, beef, veal or veg)
• tin cannelli beans – drained
• good handful of frozen peas
• 2 good handfuls of small pasta shapes (see note)
• red pepper pesto, small jar, or tom puree
• handful of chopped parsley
• ciabatta bread
• grated parmesan
• salt and milled black pepper
• olive oil

Method:
Chop first 4 ingredients into small dice and sauté in large pan with olive oil and bacon dice until softened, 10 minutes on low/med heat. Add minimum of 2 pints of stock, bring to boil then reduce to simmer for 45 minutes, lid on.

Skin deseed and chop toms. Top and tail beans and chop into small lengths. Slice half cabbage in half and then fine shred, or fine shred leeks. Add to pan with peas and can of beans. Add pasta and simmer 15 minutes.

To finish:
Add red pepper pesto or tom puree, chopped parsley and season. Serve with ciabatta and grated parmesan

Notes: For authentic finish using pasta, take dried spaghetti and place in cloth, roll up cloth and holding both ends firmly draw over edge of table 5/6 times to break into small strands.
This soup is based on rough amounts and benefits from adaptation to suit the individual. It will keep in a fridge for at least a week or will freeze for one month. Reheat to a simmer, cook for 10 minutes.

thanks becky i will try this tonight! as its freezing!!!!!

Er.... I'd add garlic and bay leaf as well and I'd probably omit the red lentils.

Welcome Sarah! Here's my staple recipe. I mess about with it all the time, but as a general rule I use:

1 tbsp olive oil, 2 litres stock, 1 onion, 1 celery stalk, 2 carrots, 1/2 swede, 1 parsnip, a handful of frozen peas and a couple of of handfuls of red lentils.

Heat the olive oil in a large heavy based pan, and add in your chopped onion and celery, sprinkle with salt, then fry gently until translucent. Then add your stock (either defrosted chicken stock, or made with cubes - whatever), and finally throw in all your chopped vegetables and the lentils. Bring to the boil, then let it bubble away for a good half hour or more until all the veggies are soft.

Whizz in the blender if you like it smooth or just serve as is with plenty of warm crusty bread.