Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Kitchen Garden Minestrone by Amy Claridge
Minestrone just means ‘big soup’ and is very easy to cook, more so as there is no processing involved to make it smooth. Happy in its chunky proportions, it’s a popular Italian dish where pasta bulks it up to make it really filling. Anything goes with minestrone; there is no one correct recipe. It’s really all about seasonal veg and herbs so go with the flow and use whatever you have. Veg like borlotti beans and chard are brilliant as not only are they seasonal right now and plentiful at Doddington, but they also add spades of colour to the dish.
Ingredients: (serves 4)
One white onion, peeled and finely diced
Two cloves of garlic, peeled and finely chopped
A handful of free range bacon bits, chopped into small pieces
A few Doddington Pink Fir potatoes, scrubbed and chopped into small chunks
One large Doddington parsnip, scrubbed and chopped into small pieces
Boiling water
One mushroom stock cube
A small fistful of dried linguine (or similar) pasta, broken into small lengths
Six Doddington chard leaves, stalk and leaves separated, both sliced up but kept apart.
A good handful of shelled fresh Doddington borlotti beans
Doddington herbs, chopped. (Flat leaf parlsey, curly parsley and fennel tops.)
Salt and freshly ground black pepper
Method:
Add a slosh of olive oil to your pan, and then gently cook the onions and garlic until they have softened. Add the bacon and stir while it browns (do not let the onions brown). Add the potatoes and parsnips. Cover to twice depth of veg with boiling water and add a mushroom stock cube. Bring to the boil. Add the pasta. After a few mins, add the chard stalks and the beans. When the pasta and the parsnips are ready, add the chard leaves plus add a little extra boiling water if it looks too dense. Bring to a simmer and add the lid to the pot so the chard can steam. After a few mins, add the herbs and season well with salt and freshly ground pepper. Serve!
ENDS
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