Minestrone Soup

On my recent Dublin trip, Beccy made a lovely Minestrone Soup. I decided to give it a try myself and this is the result.


Recipe:

Parsnip*
2-3 pints stock
2-3 sticks celery(sliced)*
2 medium carrots(diced)*
1 large onion (sliced)*
2-3 tablespoons oil
2 leeks sliced
2 Rashers fat bacon (cut into small pieces) or lardons* (I used lardons)
1-2 cloves garlic (crushed)*
1/4 of small cabbage (shredded)
1 small can tomatoes OR 2 rounded dessert spoonfuls Tomato Puree(I used the puree)
Bouquet garni
Salt & Pepper

Parmesan Cheese (grated garnish)

Method:

Fry veg and bacon (indicated by*) gently for 5 mins.

Pour stock into the pan and bring to the boil

Add leeks, tomato puree, seasoning, and Bouquet garni and simmer 30 mins.

Add shredded cabbage (I also added some broken up wholemeal spaghetti)

Continue cooking gently tell all veg is cooked and you have a good flavour.

Top with grated Parmesan before serving.

Serve with crusty bread to make a filling tasty meal.

I actually fried the lardons separately because I forgot to add them to the veg when I was frying. This meant I was able to drain off the fat; not sure if this altered the flavour of the soup! It is a very substantial soup and I think it is going to be one I make regularly from now on. I wonder if Embee will like it!

Archives:
2008: Beach Bums