Monday, June 14, 2010

Its winter here so i thought i would make myself some Minestrone Soup for dinner, i have made that much so i will be eating it for the rest of the week for dinner almost and have placed some in the freezer so i can eat at a later date

Anyhow this is the recipe i go a little by, how i change it is a buy a soup mix pack which has usually around 5 carrots, onions, some celery, parsley, parsnip and turnip...but when i make it i add more vegetables i might have at home like today i had sweet potato so added that as well.

When i was first making it i was talking to a lady who works in the vegetable shop and she said to add whatever vegetable you have laying around the house as it is like a garbage soup for left over vegetables you may have in your house.

I start with water in half way up a 4 litre pot add 2 big beef cubes then add all the vegetables i have and let that cook for about 20 mins then add a packet of pre-sliced bacon the tin of tomatos and the red kidney beans, then about 20 mins before you want to eat it i add the pasta and then after the pasta is cooked you have Minestrone soup

Minestrone Soup

Ingredients (serves 4)
• 3 bacon rashers, rind removed, roughly chopped
• 2 carrots, peeled, chopped
• 2 celery sticks, chopped
• 1 desiree potato, peeled, chopped
• 2 garlic cloves, crushed
• 1L (4 cups) beef stock
• 1 300g can red kidney beans, rinsed, drained
• 1 425g can rich and thick finely chopped tomatoes

• 40g (1/2 cup) 3-minute rollini pasta
• Salt & freshly ground black pepper
• 1/3 cup chopped fresh continental parsley
1. Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
2. Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
3. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.