Minestrone Soup

Minestrone Soup

This is my version of the Italian classic. We have all had nasty coughs and generally feeling unwell, as has every second person I speak to. Its that time of year when we have constant dust storms, the weather is warm ( mid 30s ) and the air-conditioners are going most of the day, not the healthiest environment. So we all need something healthy!!!!!!!

Ingredients

4 rashes bacon finely chopped
1 large onion finely chopped
3 cloves garlic crushed
2 celery stalks chopped
2 carrots chopped
2 sage leaves chopped
1 tb tomato paste
400g tin tomatoes
2 1/2 litres beef stock
400g tin butter beans
1 zucchini chopped
1/4 cabbage shredded
150g small pasta
6 basil leaves chopped
Parmesan cheese and pesto to serve

Method

Fry the onion, garlic, bacon and sage for 10 minutes.
Add the carrots and celery and cook for 5 minutes.
Add the tomato paste and the tinned tomatoes.
Add the stock and basil leaves and simmer for 1 hour.
Add the zucchini, butter beans, cabbage and pasta, cook until the paste is al dente.
To serve ladle into bowls and top with Parmesan cheese and a dollop of pesto.


Feel free to add other vegetables such as beansor peas. Serve with crunchy bread.





 

Chicken and Vegetable Soup

Chicken and Vegetable Soup

Serves 8
Cooking time 2 hours

Making your own stock for this soup really makes a difference, it isn't hard just takes a bit of time. The chicken from the stock is tender and moist, I freeze left over soup for those nights when time has slipped by and I still want something tasty yet healthy on the table.

Ingredients
Stock
1.6 kg chicken
3 litres water
1 onion roughly chopped
2 carrots roughly chopped
2 stalks celery roughly chopped
3 sprigs parsley
1 tbs chicken stock powder
Soup
3 tbs butter
1/2 cup flour
1 leek finely chopped
4 cloves garlic crushed
3 cups mixed vegetable chopped roughly the same size
salt and pepper to taste

Method

For the stock add all the ingredients to a large pot bring to the boil, then reduce the heat and simmer for 1 hour. Skim any residue that may form on the top, discard vegetables and put the chicken on a plate to cool slightly.

In a large pot heat the butter with 1 tbs of olive oil (this prevents the butter from burning) saute the leek and garlic for 1 minute.
Add the flour and cook for a further minute.
Add the stock whisking all the time so there are no lumps
Add the root vegetables first such as carrots and parsnips
The add the remaining vegetable and shredded chicken.
Simmer for 20 minutes taste for seasoning.

Sometimes I add tiny pasta shells to the soup. In this soup I used carrots, parsnips, broccoli, zucchini and fresh peas, but use what you have in your fridge.