I think a good home-made minestrone,
in spite of its peasant origins, is in the luxury class simply because of its
rarity. Serve it with coarse Italian-type bread such as ciabatta
and lots of freshly grated Parmesan to sprinkle
over and you will have a very filling, satisfying treat. In the autumn finely
chopped courgettes
– instead of the cabbage
– make a nice change.
Serves : 4 – 6
Ingredients:
3oz / 75g Shortcut Macaroni
1oz / 25g Butter
1 tbsp Olive Oil
2oz / 50g Streaky Bacon,
rinds removed and finely chopped
1 Medium Onion, finely
chopped
2 Celery Stalks,
washed and finely chopped
6oz / 175g Carrots,
washed and finely chopped
2 Fresh or Tinned Tomatoes,
chopped
1 Clove Garlic, crushed
2½ pints / 1.5 litres Ham Bone Stock
1½ tbsp Fresh Torn Basil
8oz / 225g Leeks,
washed and finely chopped
6oz / 175g Green Cabbage,
washed and finely shredded
1 level dessertspoon Tomato Purée
2 tbsp Chopped Parsley
Salt and Freshly
Milled Black Pepper
TO SERVE:
Lots of Grated Parmesan cheese (Parmigiano Reggiano)
Instructions:
1.
First heat
up the butter and oil in a large
saucepan, then add the bacon and cook
this for a minute or two before adding the onion, followed by the celery and carrots and then the tomatoes.
2.
Now stir in the crushed garlic and some salt and pepper, then cover and
cook very gently for 20 minutes or so to allow the vegetables to sweat – give
it an occasional stir to prevent the vegetables sticking.
3.
Then pour
in the stock
along with the basil.
Bring to the boil and simmer gently (covered) for about 1 hour.
4.
After that
add the leeks, cabbage and macaroni and cook for a
further 30 minutes.
5. Finally stir in the tomato purée, cook for another 10 minutes and, just before serving, stir in the parsley
.1.
Serve in warmed soup bowls and sprinkle with Parmesan
cheese.
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