MINESTRONE
There is no exact combination of ‘right’ vegetables for minestrone, but this are the basics I will pretty much always have. In the summer I will add a handful of cherry tomatoes, perhaps some broad beans (if I can sneak them in) and I might replace the tinned beans with chopped french or runner beans, and a handful of peas at the last minute. For vegans, I’d a tablespoon of white miso paste to the stock, and replace the Parmesan with a heaped tablespoon of nutiritonal yeast.
Feeds 4
INGREDIENTS
2 medium onions, peeled and diced
2 medium carrots, peeled and diced
2 sticks celery, finely sliced
6 cloves garlic, peeled and pressed
2 medium potatoes, peeled and diced
1 tin cannellini or chickpeas, drained and rinsed
4 tbs extra virgin olive oil
A rind of parmesan
1/2l water or light stock
2 bunches cavalo nero (or ½ savoy cabbage & 2 handfuls spinach or chard) stripped off stalks and shredded
METHOD
Add the first 5 ingredients to a large pot and sweat, lid on, stirring from time to time over a medium heat for about 10minutes until the vegetables are soft. Do not allow them to colour. Add the kale or cabbage and half the beans or chickpeas and sweat for another 5 minutes. Add the water or stock, parmesan rind if using and bring to a simmer. Cook gently for 20 minutes, adding a little extra water if it looks like it’s drying out at all. Add the rest of the beans or chickpeas, along with the spinach if you are using it, for the last 5 minutes. Season to taste and serve with plenty of grated parmesan, extra virgin olive oil and offering more salt.
PIMP IT
Crispy Lardons
VEG IT
Fresh Pesto