Recipe – May 2016
Minestrone is a wonderfully versatile dish that works with whatever seasonal vegetables you happen to have to hand and can be made in advance, left and heated up quickly for those on the go…..Simple, versatile and possibly the best soup in the world!
Serves about 4
1 litre fresh vegetable or good chicken stock
include any of the following seasonal veg ,in your own quantities:
1 garlic clove, crushed
sticks of celery, finely chopped
onion, finely chopped
carrots and /or courgettes, finely diced
fine French green beans, trimmed and chopped
thin asparagus, trimmed and cut into 1cm/1/2 “ pieces
some shelled peas or broad beans, double podded
shredded kale, spring cabbage or cavalo nero
tinned Italian chopped tomatoes
3 tbsp olive oil
some double cream (optional)
Sea salt and freshly ground black pepper
Maybe – Some basil leaves and grated parmesan to serve.
Carbs – choose cooked and drained borlotti or cannellini beans, or broken up spaghetti.
In a heavy saucepan fry the onion in the oil until soft, about 10 minutes. Then add the harder vegetables, such as carrots, celery, potato…stir and sweat for another 5 minutes.
Add the rest of your chosen vegetables, the tomatoes, salt and pepper, then add the stock. Bring to the boil then simmer for 5 minutes. Now add the pasta and beans. Cream if using. Simmer until all veg is al dente. Check for seasoning and also add more stock if needed.
Serve with torn basil leaves on the top & grated parmesan and a drizzle of e v olive oil. Personally, I like to mix up some pesto with some oil and drizzle that on the top.
This soup is so versatile I hope you eventually make it your own with a bit of experimenting.