Sunday, May 2, 2010
This is a family favourite. Mum can't remember where she got the recipe from, I think originally it was a normal minestrone recipe- that had bacon in (omitted of course, cause of vegetarianism) and cabbage and celery that was omitted too (I suppose to be 'kiddie friendly'). She calls it Minestra because she thinks that "Minestra" is the proper name for vegetarian minestrone. However this recipe came about, it is so gorgeaus. It's warming and filling, and best served with a load of crusty french bread. Ultimate comfort food. (Amounts are a little weird again because i converted it from ounces).
This recipe won me a Morphy Richard's handblender and slow cooker, courtesy of DeliaOnline and ChristianAid.
Minestra (serves 4) 99p per portion (with garnish)
1 red onion, chopped
3 cloves garlic, crushed
575g new potatoes, diced
2 large carrots, diced
1 tin chopped tomatoes
825ml vegetable stock
2 bay leaves
1 tsp dried thyme
1 tbsp chopped fresh parsley
1 tin baked beans
85g frozen peas
Salt and black pepper to taste
Grated cheddar and chopped fresh parsley for garnish
1. Fry the onion and garlic in the butter covered in a large pan for 5 minutes, or until soft. Add the potatoes and carrots and cook, covered for a further 5 minutes.
2. Add the tinned tomatoes, stock, bay leaves, thyme and fresh parsley and simmer covered for 20 minutes.
3. Add the macaroni and continue cooking for about 15 minutes, or until the macaroni has cooked and the vegetables are nice and soft. Add the peas and beans and cook for a further 5 minutes.
4. Season to taste and serve in bowls with the grated cheese and parsley.