Mum's Minestrone

    Minestrone is one of those hearty soups that you can just chop and leave chunky. I have over time just added what's in season or what I have in the fridge. My kids really do love this dish but it could also be refined by chopping the veg smaller and served in a fancy bowl with croutons. As always, keep tasting and checking flavour/seasoning and also liquid levels. This isn't an exact science trust your palate, for example the garlic I use maybe less pungent as yours so adjust as you need to,  Please feel free to get creative and add or omit items!

    what.mum.eats

    1 person made this

    Ingredients

    • Tablespoon of olive oil
    • One whole chicken bone on cut into pieces or any chicken on the bone such as leg and thigh
    • One red or white onion
    • One Celery Stalk
    • One leek
    • One or two Carrots
    • Three fresh good quality large vine tomatoes with seeds removed
    • Three bulbs of Garlic
    • Six pepper corns and a bay leaf
    • One Pint of chicken or vegetable stock
    • One Carton of good quality passata
    • Few strands of saffron
    • One large potato diced
    • One tin of cannellini beans
    • Few handfuls of small size dried pasta
    • A bunch of asparagus or sprouting broccoli
    • Dried or fresh flat leaf parsley
    • One tsp of dried oregano
    • Salt and cracked pepper to season
    • Fresh Basil and Parmesan to serve

    Method

    1. Place oil in a large deep set pan, Dice onion, celery, leek, carrots, garlic thin or thick according to preference fry in the oil.Remove seeds from tomatoes and roughly chop and add to the pan
    2. Add the chicken and fry off till browned overAdd the stock and passata then bring to the boil,  simmer until chicken is just over half cooked. Blend the liquid with a hand blender for a few seconds or press with a masher so the soup is still a little chunky but the liquid had thickened slightly. Add more stock or water if needed.
    3. Add the potato, peppercorns and bay leave and cook for another 5 minutes
    4. Add the pasta, cannellini beans & asparagus or broccoli, dried parsley, oregano and saffron, simmer until everything is cooked. Add water if needed. Salt and pepper to season. At this point you can add more oregano or parsley if you wish!
    5. Serve with lots of fresh torn basil and a grating of parmesan.

    See it on my blog

    http://whatmumeats.wordpress.com/2017/08/22/mums-minestrone/

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