Tuesday, 16 October 2012

Comforting minestrone

I forgot about minestrone soup but what a joy now the weather has turned and also a great way to use up veg. I rediscovered this soup after flicking through the Tana Ramsey Family Kitchen cookbook. I didn't have lardons so used chorizo which I think made it even more tasty!

½ quite likes it too - with the pasta and lovely tomato flavors.

Not quite chicken noodle soup, but still very comforting.

Here's my version...

What you need

  • 1 medium onion finely chopped
  • 1 sprig of rosemary chopped
  • 1 garlic clove chopped
  • 2 inches of cooked chorizo skin off and chopped into chunks or bacon lardons
  • 2 celery sticks peeled and sliced
  • 2 carrots - peeled and diced
  • 1 small swede peel and diced
  • 2 tbsp tomato puree
  • 3.5 pints of vegetable or chicken stock
  • Around 100g of small pasta or spaghetti broken to short pieces
  • 10-20 cherry tomatoes
  • 1/2 savoy cabbage chopped in large chunks
What to do
  1. Fry the onion, garlic and rosemary in a little oil until soften and golden
  2. Add the chorizo and cook for a couple of minutes
  3. Add the carrot, celery and swede and cook for a couple of minutes
  4. Then add the tomato puree and give a big mix 
  5. When the tomato puree looks like it's all mixed in and starting to cook down, add the stock and a little seasoning
  6. Simmer for 20 mins
  7. Add the pasta and cook for 5 mins (I am assuming dried pasta that usually takes 11 mins to cook)
  8. Then add the cherry tomatoes and savoy cabbage and cook for 5 mins
You can cut the tomatoes in half, but ½ quite likes whole cherry toms partially cooked. 

I had this for lunch at work the following day and it still tasted good. I thought the pasta would get all soggy but it was fine.

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