12 Mar YOU SAY MINESTRONE AND I SAY … !
This colourful fare is one of the most popular and versatile dishes in Italy. It adapts to whatever produce is in season so get creative and add your favourite veggies to this hearty and healthy recipe.
2 tablespoons olive oil
1 red onion, finely chopped
3 celery sticks, finely chopped
3 carrots, peeled, finely chopped
1 fennel bulb, trimmed, core removed, finely chopped
3 garlic cloves, crushed
2.5L (10 cups) vegetable liquid stock
400g can diced tomatoes
400g can Borlotti or butter beans, rinsed, drained
1 parmesan rind (optional)
145g (1 cup) small dried macaroni
160g (4 cups) chopped purple kale leaves
Basil pesto, to serve
Fresh purple basil leaves, to serve
Finely grated parmesan, to serve
- Heat the oil in a large frying pan over medium-high heat. Add the onion, celery, carrot and fennel and cook, stirring often, for 10 minutes or until the vegetables are soft and lightly golden. Add garlic. Cook, stirring, for 1 minute or until aromatic. Transfer to a 6L slow cooker. Stir in stock, tomato, beans and parmesan rind, if using. Cover and cook on low for 6 hours.
- Add pasta to the slow cooker. Stir to combine. Cover. Cook for a further 30 minutes or until pasta is al dente. Remove the parmesan rind. Stir in half the kale.
- Divide the soup among serving bowls. Top with a few dollops of pesto and sprinkle with the basil, grated parmesan and remaining kale. Serve with bread.