Recipe — Minestrone soup
5 January 2009
- I know ‘serves three’ is weird, but this serves three — who are down with the cold. Or two who are healthy and hungry.
- Open a can of cannellini beans. Pour out all the liquid and mash half the beans, leaving the other half un-er-mashed.
- Boil two bowls of water in a kettle.
- Heat some vegetable oil in a large saucepan, enough to stop 120 gram’s worth of diced pancetta from sticking and burning.
- Empty a can of chopped tomatoes into the pan once the pancetta has pretty much cooked. These need to be plain tomatoes, the kind with added garlic, chilli, or other herbs won’t do.
- Crumble in two chicken stock cubes, then pour in the freshly boiled water (step 2).
- Pour in the beans and stir them around.
- Throw in two baby cabbages that have been cut into lovely bite-sized slices. You can use any vegetable you want, but baby cabbage is F.A.B. Stir everything around.
- Throw in four handfuls of pasta. I have small hands, so you may only need two. Stir it all around again.
- Let it simmer for about ten minutes (stirring occasionally), then check the flavour and season as necessary (I don’t, I think it’s fine as is).
- Serve, taking care not to hit the bottom of the cabinet with the ladle’s handle and spilling a bunch of soup all over the cooker.
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[Note: I'm keeping this comment because Terry's response is funny.]
Comment by Free Printable Coupo — 6 January 2009 @ 9:46 am
Looks like someone recommends adding spam to your ingredients.
Comment by Terry — 6 January 2009 @ 5:41 pm