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Ingeredients
1 carrot (150gm)
250g spinach or cabbage leaves
250gm potatoes
2 courgettes/zucchini
200g tinned black eyed beans
2 medium sized stalks of celery
1 L chicken or veg stock
1 clove of garlic,chopped
200g tinned peas
2 peeled medium tomatoes (to peel these, sink in boiling water for 2 mins, then drain, rinse in cold water and peel)
10 fresh basil leaves
200g macaroni
60ml Extra virgin olive oil
Salt to taste
1 small glass of white wine
Parmesan cheese (to serve)
Method
1.Peel the carrot and potato,cut into 1cm cubes
2. Clean the celery and zucchini,cut into cubes
3. Heat the olive oil in a pan, add the garlic and fry until it turns golden (5-7 mins),add basil fry for a minute more
4.Add all the vegetables.Stir for 2 mins until it’s nicely covered in the oil.
5.Mix the wine and fry the mixture for a further 2-3 minutes (to evaporate away some of the alcohol, leaving just the grape’s taste).
6.Pour the stock,let it boil,simmer. Stir and cover.
7.Use enough salt,cook till the vegetables are almost done then add the pasta
8.Add extra boiling water if the soup become very thick, check the doneness,pour into bowls, drizzle a little olive oil over each and serve with a shared bowl of grated parmesan cheese and super-crusty bread.
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| minestrone |
Ingeredients
1 carrot (150gm)
250g spinach or cabbage leaves
250gm potatoes
2 courgettes/zucchini
200g tinned black eyed beans
2 medium sized stalks of celery
1 L chicken or veg stock
1 clove of garlic,chopped
200g tinned peas
2 peeled medium tomatoes (to peel these, sink in boiling water for 2 mins, then drain, rinse in cold water and peel)
10 fresh basil leaves
200g macaroni
60ml Extra virgin olive oil
Salt to taste
1 small glass of white wine
Parmesan cheese (to serve)
Method
1.Peel the carrot and potato,cut into 1cm cubes
2. Clean the celery and zucchini,cut into cubes
3. Heat the olive oil in a pan, add the garlic and fry until it turns golden (5-7 mins),add basil fry for a minute more
4.Add all the vegetables.Stir for 2 mins until it’s nicely covered in the oil.
5.Mix the wine and fry the mixture for a further 2-3 minutes (to evaporate away some of the alcohol, leaving just the grape’s taste).
6.Pour the stock,let it boil,simmer. Stir and cover.
7.Use enough salt,cook till the vegetables are almost done then add the pasta
8.Add extra boiling water if the soup become very thick, check the doneness,pour into bowls, drizzle a little olive oil over each and serve with a shared bowl of grated parmesan cheese and super-crusty bread.
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