HEALTH­IER MINESTRONE

Stanthorpe Border Post - - LIFESTYLE -

PREP 20 MINS, COOK 20 MINS, 4 SERV­INGS, EASY IN­GRE­DI­ENTS

● 3 tbsp ex­tra vir­gin olive oil, plus ex­tra, to driz­zle

● 3 free-range gluten-free ba­con rash­ers, sliced

● 2 large de­siree pota­toes, scrubbed, cut into 1cm pieces

● 1 leek, thinly sliced ● 1 red onion, finely chopped ● 4 gar­lic cloves, finely chopped ● 3 zuc­chini, thinly sliced

● 750ml (3 cups) good-qual­ity gluten-free chicken stock

● 400g can bor­lotti beans, rinsed, drained

● 400g can chick­peas, rinsed, drained

● 1-2 lemons, juiced

● Shaved parme­san, to serve ● fresh cel­ery, to serve ● con­ti­nen­tal pars­ley leaves, to serve

METHOD

1 Heat half the oil in a stock­pot over medium heat. Add the ba­con, potato, leek, onion and gar­lic. Cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til soft and golden.

2 Add the zuc­chini and re­main­ing oil. Cook for a fur­ther 5 min­utes or un­til light golden.

3 Add the stock and cook for 5 min­utes or un­til the pota­toes are ten­der. Add the bor­lotti beans and chick­peas. Stir in the lemon juice to taste. Cook for a fur­ther 1-2 min­utes to warm through. Sea­son. La­dle the minestrone among serv­ing bowls. Driz­zle over ex­tra oil and top with parme­san and cel­ery or pars­ley leaves to serve.

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