Ingredients
2 onions, diced
4 garlic cloves, diced
1 celery heart, diced
2 carrots, diced
2 potatoes, diced
2 bay leaves
Fresh garden beans (borlotti) or 1 tinned
1-2 cups Tomato Passata
Parsley (stems too)
Parmesan, incl. any old rinds
Any or all chopped greens, ie:
Zucchini
Kale
Spinach
Green Beans
Summary
The bounty of summer is fading with the heat so throw on a pot of minestrone and enjoy the late season harvest. Quick raw foods of the summer kitchen are definitely giving way to all things Autumnal and slow, so fill your biggest pot with Fair Food veggies, throw in a handful of rice or pasta and the last dollops of fresh basil pesto – and invite the neighbours over.
Harvest Minestrone
Heat the oil and lightly fry together the onion, garlic, carrots, celery, bay leaves. Cover with water, add tomato passata and a few pinches of salt and bring to the boil. Once the soup comes to a boil, add pasta or rice, potato, borlotti beans, and parmesan rinds if you have any – simmer for 20-30 mins. All greens can then be added and continue to cook another 10 minutes before taking it off the heat, discarding any rinds. Season to taste, and enjoy with plenty of parmesan and fresh basil or pesto dolloped on top.
This is even tastier over the next two days. Recipe adapted with thanks from the classics of Stefano Manfredi (a’la Food Safari) and Stephanie Alexander’s Cook’s Companion.
