I’m baaaaaack! Wow! It’s been a while since my last recipe post. Busy couple of months, moving house, work and holidays, but it’s all starting to settle down so I’ve decided to get back on the blogging.
This is a rainy day recipe. Meaning that it’s best to eat minestrone on a rainy day, curled up inside your house with a glass of wine and some crusty bread. The recipe is also easily adjusted to suit your tastes. Choose what ever seasonal vegetables you have where you live and, yes, you can even go ahead and add in some beef, lamb or even pork. My grandmother used to make a mean Minestrone with beef tail. It was gooood!
Note: This recipe will easily feed a large family, with left overs. You can adjust the quantities if you don’t wish to make so much, but it’s a great way to meal plan for the week too!
- 1/4 cup of olive oil
- 1 large brown onion, diced
- 1 large carrot, diced
- 3-4 cloves of garlic (adjust to your taste)
- 1/4 of a medium pumpkin, diced
- 2 small sweet potatoes, diced
- 4 medium potatoes, diced
- 500 g of small tube shape pasta
- 4 small tomatoes, diced
- 2 litres of vegetable stock
- 1 head of broccoli, chopped
- 4 small eggplants, diced
- 2 cups of your favourite mushrooms ( I used Shimeji)
- 1/2 bunch of spinach, chopped
- 3-4 large bay leaves
- 1 tblsp thyme
- 1 tblsp grpound oregano
- 1 tblsp ground sage
- 1 large pinch of salt
- pepper to taste
1 . The best thing to do is get your prep out of the way before you start cooking. So chop all your vegetables into equal size pieces. Roughly 2 cm x 2 cm.
2. Place the onions and garlic into a large cast iron pot. Any pot will do, as long as it’s got a thick base. sweat the onions and the garlic off for a couple of minutes over a low temperature. If they start to turn brown, adjust the temperature to a lower setting.
3. After a couple of minutes, add in the carrot and cook for a further minute before adding in your sweet potato, pumpkin and potato and mix all ingredients thoroughly.
4. pour in your pasta and then the tomatoes and mix through before adding in the 2 litres of stock. You may need more, you may need less, it depends on the shape and size of your pot.
5. Cover the pot and let it cook at a low to medium temperature for 5 minutes. Then add in the remaining vegetables and herbs (except the spinach). mix gently then cover and allow to simmer at a low to medium high temperature until the vegetables and the pasta is al dente.
Note: It is important that you cut the vegetables into similar size pieces and that you put them into the pot in the order that I have. This will ensure that each vegetable is cooked perfectly.
6. While the minestrone is cooking you can toast up some nice crusty bread to mop up all the juices.
7. Check the vegetables and the pasta with a fork. You should be able to push the fork into the vegetables with little resistance, but the vegetables shouldn’t fall apart. Then add in your spinach just before serving. The heat from the minestrone will be enough to wilt the leaves and you will get a nice contrast in textures. Now it’s time to enjoy!
Foreign 2 Food.