September 22, 2010 § 2 Comments
Blushing Strawberries and I are moving to America next January to take on the North Carolina food scene (fried chicken anyone?!). As the cost of excess baggage for all my cookbooks would be cause for bankruptcy, I’ve come to the distressing understanding that only 3 (or maybe 4) of my babies can come with me… Admittedly, parting with the other volumes will be like
Sophie’s Choice so I’m trying to spend some quality time with my recipes before we go our separate ways and will find great pleasure in paying homage to them here at the Strawberry patch!
This soup is from Tana Ramsey’s cookbook – Homemade, it’s a really hearty minestrone without the predictable tomato offering, which keeps it looking fresh. I sometimes like to add some shredded poached chicken just before serving.
- Heat 2 tbs olive oil in a large pan on a low-medium heat, then gently fry 2 medium onions (peeled and chopped), 2 garlic cloves (finely chopped) and 120g prosciutto or pancetta (cut into chunks) for 8-10 minutes, until softened. Add 2 sticks of celery (sliced) along with a little salt and a good helping of pepper. Add 400g tin of cannellini beans (drained and rinsed), 3 bay leaves and 750ml chicken stock and bring to the boil. Reduce heat and simmer for 5 minutes.
This is the base of the soup and can be kept at this stage for a day or two. Add the remaining ingredients only when ready to serve as the soup is much nicer with slightly crunchy veges and al dente pasta.
Place 125g dried spaghetti rolled up in a teatowel, push it against the edge of a table and break into uneven pieces, perfect for a rustic pasta look.
Add the pasta, 3 baby zucchini (sliced) and 100g green beans and simmer for about 8 minutes. Finally add 1 large handful of spinach and cook for 1 minute or so. Adjust the seasoning and top with a handful of basil.
Serve in warm bowls and sprinkle with parmigiano reggiano.