From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Minestrone Soup.html | 221 +++++++++++++++++++++++++++++++++++++++++++ 1 file changed, 221 insertions(+) create mode 100644 Recipes/Minestrone Soup.html (limited to 'Recipes/Minestrone Soup.html') diff --git a/Recipes/Minestrone Soup.html b/Recipes/Minestrone Soup.html new file mode 100644 index 0000000..4770d1a --- /dev/null +++ b/Recipes/Minestrone Soup.html @@ -0,0 +1,221 @@ + + + + + + + + +
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Minestrone Soup

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+ + + + Total Time: 30 min + + Servings: 8 30 minutes + + + + + Source: + + + + + +

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Ingredients

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4 rashers of higher-welfare smoked streaky bacon , optional

olive oil

1 clove of garlic

2 small onions

2 fresh bay leaves

2 carrots

2 sticks of celery

2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard

1 vegetable stock cube

1 x 400 g tin of quality plum tomatoes

2 x 400 g tins of beans, such as cannellini, butter, or mixed

100 g dried pasta

Parmesan cheese , to serve

extra virgin olive oil

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Directions

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Put a large shallow casserole pan on a medium-high heat.Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.

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Nutrition

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Calories 171 9%
Fat 3.7g 5%
Saturates 0.7g 4%
Sugars 7.1g 8%
Salt 0.8g 13%
Protein 8.1g 16%
Carbs 28.5g 11%
Fibre 5.4g -

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