Irish Examiner - Property & Interiors - - | In The Garden -

Tra­di­tion­ally a slice of pancetta is used to give mine­strone it’s lovely salty base, but I’ve left the piggy out of the soup and found flavour with a good dash of white wine.

This soup cooks quickly, as there is lit­tle cook­ing needed for the veg. I stuck with greens, but of course the soup turned red­dish with the toma­toes.


1 onion, finely diced

2 cloves gar­lic, chopped

Olive oil for fry­ing

1-2 sticks cel­ery, diced

50g tiny pasta shapes, such as orzo

100ml white wine, or what­ever you have at the end of an al­most empty bot­tle

1 tin canellini or bor­lotti beans

150g fresh or frozen and de­frosted peas

100g shred­ded kale or chard (op­tional)

1 tin of cherry toma­toes, roughly chopped — cherry are sweeter, so get a good tin

2 litres vegetable stock, you can make it from an or­ganic cube or bouil­lon

Salt and pep­per



In a large pot heat up the olive oil and add the finely diced onion, gar­lic, and cel­ery and fry ev­ery­thing gen­tly un­til they soften, this will take about 8-10 min­utes.

Add the pasta and give it a stir and now add in the wine and stir and let it bub­ble for a minute.

Pour in the stock and the toma­toes and bring ev­ery­thing to a bub­ble.

Drain and rinse the beans and add them to the pot and give them a few min­utes to heat up be­fore ad­ding the peas and kale.

Cook on a gen­tle sim­mer for about five min­utes and sea­son with sea salt and black pep­per.

Serve with a sprin­kle of parme­san or a squeeze of lemon and some good bread.

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