Minestrone
- 2 tbs olive oil
- 2 celery stalks, halved lengthways, thinly sliced
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, finely chopped
- 2 desiree potatoes, chopped
- 2 tsp tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 1.5L chicken or vegetable stock (or water)
- 400g can cannellini beans, rinsed, drained
- 2 small zucchini, finely chopped
- 100g each frozen peas and baby spinach leaves
- Chopped flat-leaf parsley, to serve
- Heat oil in a large heavy-based pan over medium-low heat. Cook celery, leek, garlic and carrot, stirring, for 5 minutes.
- Add potato, paste, bay leaves, thyme and stock, then bring to the boil over high heat. Simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.
- Add beans, zucchini, peas, salt and pepper. Simmer for 6-8 minutes.
- Stir in spinach, then divide among warm bowls, season and serve scattered with parsley.
- 3 bacon rashers, rind removed, roughly chopped
- 2 carrots, peeled, chopped
- 2 celery sticks, chopped
- 1 desiree potato, peeled, chopped
- 2 garlic cloves, crushed
- 1L (4 cups) beef stock
- 1 300g can red kidney beans, rinsed, drained
- 1 425g can rich and thick finely chopped tomatoes (Ardmona brand)
- 40g (1/2 cup) 3-minute rollini pasta (Nanda brand)
- Salt & freshly ground black pepper
- 1/3 cup chopped fresh continental parsley
- Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
- Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
- Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.
No comments:
Post a Comment