Minestra
Minestra is a heart-warming soup that can be used for any occasion. Although, I have specified certain vegetables to be used, minestra can be made with just about any vegetable that you have lying around. Minestra should only be made with vegetables and not meat.Minestra is normally made without any pasta content but my family prefer to have thin pasta added. Therefore, I suggested using vermicelli type pasta.
Serves: 2-3
Ingredients:
1 carrot (thick slices)
1 onion (thick slices)
2 sticks of celery (thick slices)
2 tablespoons olive oil
2 1/2 pints of water
1 bayleaf
1 small leek
6 French beans
salt and pepper (to taste)
2 small potatoes (small chunks)
1 clove garlic (crushed)
2 tomatoes (skinned, de-seed, chopped)
tablespoon parsley (chopped)
Parmesan cheese (grated)
Vermicelli pasta (handful)
1 carrot (thick slices)
1 onion (thick slices)
2 sticks of celery (thick slices)
2 tablespoons olive oil
2 1/2 pints of water
1 bayleaf
1 small leek
6 French beans
salt and pepper (to taste)
2 small potatoes (small chunks)
1 clove garlic (crushed)
2 tomatoes (skinned, de-seed, chopped)
tablespoon parsley (chopped)
Parmesan cheese (grated)
Vermicelli pasta (handful)
Method:
1. Heat the olive oil in a pan.
2. Put in the vegetables and fry until just turning colour; shake and stir occasionally.
3. Add water, bayleaf, leek and beans.
4. Season lightly and simmer for about 30-40 minutes.
5. Add potatoes and simmer for a further 20 minutes.
6. Add garlic, tomatoes, vermicelli pasta and parsley.
7. Simmer for a further 10 minutes.
8. Adjust the seasoning and serve.
Tip
1. More water can be added, if necessary, during the early stages of cooking if the soup seems too thick.
2. If serving the minestra the day after you make it, store it in the refrigerator and heat it at least slightly, as it loses some of its flavour when chilled.
3. Serve with freshly baked bread and a nice wine.
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