Minestrone Soup
Recipe supplied by: Sharon Jackson
Ingredients
- 1 bouquet garni (bundle of herbs tied together with string)1 bouquet garni (bundle of herbs tied together with string)
- (Bouquet garni to include bay leaf, thyme and any other desired herbs)
- 10 g (large sprig with stalks) finely chopped parsley
- 25 g (1 stick ) celery chopped evenly
- 25 g (¼ small) turnip chopped evenly
- 2 green beans chopped evenly
- 1 onion finely chopped
- 25 g carrot chopped into thick batons
- 10 g carrot cut julienne
- 1 small (chat) potato cubed
- 1 medium tomato concasse (skinned, seeded and chopped)
- 25 g (1 small wedge) cabbage fined sliced
- 20 g bacon chopped 8mm squares
- 15 g ham chopped 8mm squares
- 80 g butter (preferrably clarified butter)
- 15g spaghetti – broken
- 1 tablespoon red kidney beans
- 2 teaspoons tomato paste
- 600ml vegetable stock (or stock of your choice)
- 1 tablespoon parmesan cheese
- salt and pepper to taste
- 1 slice bread cut into four pieces
Method
- In a saucepan sauté onion, celery and bacon in 2 teaspoons clarified butter
- Add 600ml stock, green beans, turnip, thickly chopped carrot, potato, tomato, cabbage, kidney beans and bouquet garni
- Bring to boil, skim, stir in tomato paste
- Add spaghetti and simmer to 10 minutes or until spaghetti is al dente
- Add ham. Taste to check seasoning
- In a small fry pan heat remaining butter, fry croutons
- Serve soup in a warm bowl
- Garnish with julienne carrots, Parmesan cheese and finely chopped parsley
Cooking Tips & Tricks
To serve
 |
Serve with a side of croutons |
- Number of serves: 2
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 09.07.2015
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