Minestrone

Jamie says, “Save the rinds from your Parmesan cheese and pop into your soup for some extra flavour, just remember to remove before serving – those little piece of rind that you’d normally throw away are super tasty and not to be wasted.”

ourkitchengarden.net

Fresh from the garden: loads!
Recipe source: adapted from a recipe on Jamie Oliver’s Food Revolution
Serves: 8 or 30 tastes

Equipment:

  • Chopping boards & knives
  • Peeler
  • Large stockpot
  • Measures: jug, ½ cup, tablespoon, teaspoon
  • Scales
  • Salad spinner
  • Mixing bowls – big, med, small
  • Grater
  • Scissors
  • Wooden spoon
  • Ladle
  • Serving bowls

 

 

Ingredients:

  • 1 red onion
  • 1 large potato
  • 5 cloves garlic
  • 2 carrots
  • 2 sticks celery
  • 1 zucchini
  • 1 small leek
  • 1 tablespoon olive oil
  • A teaspoon dried oregano
  • 1 bay leaf
  • 2 cans chopped tomatoes
  • 1 can chickpeas
  • 1 litre vegetable stock or boiling water and 1 tablespoon bouillon
  • Large handful kale
  • ½ cup small pasta
  • A bunch of basil
  • Freshly ground black pepper
  • 50g parmesan cheese

What to do:

    • Peel and finely chop the onion. Peel the potato under running water and then dice. Peel and chop the garlic. Wash and finely chop the carrots. Wash and finely chop the celery, including the leaves. Wash and finely chop the zucchini. Wash the leek thoroughly, peeling back the layers under running water, and finely slice.
    • Heat a large pot over a medium heat and add a lug of olive oil. Throw in the onion and fry it gently until it starts to smell fantastic. Add the garlic, carrots, celery, zucchini, leek, oregano and bay leaf and cook slowly for about 10 minutes, stirring now and then, until the vegetables have softened.
    • Add the tomatoes, potato, drained and rinsed chickpeas and vegetable stock or hot water and bouillon, then cover with a lid and bring everything slowly to the boil. Simmer for another 5 minutes.
    • Meanwhile wash the kale and shake dry, then remove the stalks (and discard) and chop the leaves into thin ribbons. Wash the basil, pick the leaves and spin them dry. Measure the parmesan and grate it.
    • Add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more hot water.
    • Snip the basil leaves with scissors into thin ribbons and then stir into the soup with a grind of black pepper. Taste to check the seasoning and add more salt or pepper if needed.
    • Finish by ladling into soup bowls and sprinkling a little Parmesan on. Serve!

Notes: Where does minestrone originate? What is parmesan rind? What is another name for chickpeas?

Advertisements
Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: