end of the week minestrone
If you're planning your meals ahead, buying just the amount of ingredients you need, you should have little or no vegetables left at the end of the week. But life rarely goes according to plan; if it doesn't, make soup.
If your friendly with your local butcher or deli (and if not, why not?), the next time you're in there buying something ask them if they've got the odd ham bone or end piece of prosciutto they're willing to throw in the bag. Just the thing to add a wonderful depth of flavour to a big soup.
And 'big soup' is just what 'minestrone' means. It should be no surprise that there are millions of versions, and pretty much anything goes. It's an ideal way to use up any unused vegetables.
Start off by slowly frying some onion or leek, with some garlic if you like, in a little oil until softened. If you've got any bacon, or sausage or an end bit of a salami, chop that up and throw it in as well.
Now add some diced root vegetables - carrot, potato, swede etc. - stir and then pour in some stock or water. If you're lucky enough to have a piece of pecorino rind, through that in now - it'll add great flavour to the soup. You'll be adding more vegetables and pasta, so cover what's already in the pot by a good few inches. Bring to the boil and simmer for about 5 minutes.
Add some tomato and a green vegetable or two - anything that you have. If you have any leftover white beans or chickpeas, throw them in at this stage. Simmer for 10-15 minutes.
Finally add some pasta - you may have a packet of tiny pasta specifically made for soup, but if not break up whatever you have into small enough pieces so they'll sit happily in a soup spoon. Add more stock/water if necessary and simmer until the pasta is cooked.
Finally, season with salt and black pepper and add some finely chopped parsley if you have it. Serve with grated parmesan or pecorino, maybe some croutons.
If your friendly with your local butcher or deli (and if not, why not?), the next time you're in there buying something ask them if they've got the odd ham bone or end piece of prosciutto they're willing to throw in the bag. Just the thing to add a wonderful depth of flavour to a big soup.
And 'big soup' is just what 'minestrone' means. It should be no surprise that there are millions of versions, and pretty much anything goes. It's an ideal way to use up any unused vegetables.
Start off by slowly frying some onion or leek, with some garlic if you like, in a little oil until softened. If you've got any bacon, or sausage or an end bit of a salami, chop that up and throw it in as well.
Now add some diced root vegetables - carrot, potato, swede etc. - stir and then pour in some stock or water. If you're lucky enough to have a piece of pecorino rind, through that in now - it'll add great flavour to the soup. You'll be adding more vegetables and pasta, so cover what's already in the pot by a good few inches. Bring to the boil and simmer for about 5 minutes.
Add some tomato and a green vegetable or two - anything that you have. If you have any leftover white beans or chickpeas, throw them in at this stage. Simmer for 10-15 minutes.
Finally add some pasta - you may have a packet of tiny pasta specifically made for soup, but if not break up whatever you have into small enough pieces so they'll sit happily in a soup spoon. Add more stock/water if necessary and simmer until the pasta is cooked.
Finally, season with salt and black pepper and add some finely chopped parsley if you have it. Serve with grated parmesan or pecorino, maybe some croutons.