Minestrone

Minestrone literally means Big Soup and there are probably as many versions as there are cooks in Italy. Basic minestrone contains onions, celery, carrot, garlic, tomatoes, some dried beans, a little pasta or rice, and an assortment of seasonal vegetables. It is delicious made with inexpensive vegetables available all winter, such as carrots, celery, turnips, potatoes and canned tomatoes. It is equally good in summer with even less expensive green beans, peas, fresh tomatoes, spinach, and courgettes from your garden. It is heavenly when made with homemade stock but is also good when made with good quality stock cubes.

Tinned soup will never taste the same again! 

Ingredients

·         ½ cup dried cannelloni or borlotti beans, soaked overnight or 1 can of ready cooked beans

·         3 tablespoons olive or vegetable oil

·         1 large onion, sliced

·         1 large clove garlic, finely chopped

·         ¼ teaspoon each dried oregano, and basil

·         1 can of tomatoes with juice, chopped

·         2 ½ litres (4 pints) boiling water

·         2 carrots, diced

·         1 large potato, peeled and diced

·         2 stalks celery with extra leaves, sliced.

·         Salt and pepper

·         ½ cup small pasta (stars, shells, orzo, etc.) or rice

·         Freshly grated Parmesan cheese

Method

Heat the oil in a soup pot and gently cook the onion, carrots and celery until they are soft and beginning to turn brown.

Add the garlic, herbs, and tomatoes and let them bubble up; add the uncooked beans and the boiling water, bring the soup to a boil, turn down the heat, and simmer the soup, partially covered, for 1 1/2 hours or until the beans are cooked.

If using fresh or tinned beans simmer for just 30 minutes.

Add the potato, salt, pepper and simmer for another 20 minutes. Also add any other vegetable at this point.

Add the pasta or rice and simmer briskly until done – about 10-15 minutes.

Serve with freshly grated Parmesan cheese.

Serves 6-8

Minestrone makes a great main course. Serve it with lots of crusty rolls or garlic bread, a big salad, and a fruity dessert.

If you want to make this in advance leave out the pasta/rice and add it when you reheat.

Turn this into a Provencal type soup by adding a dollop of pesto to each serving.