Minestrone con bruschetta

Minestrone con bruschetta

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Give me minestrone any day, any time. I’ll eat it hot in the winter, cold in the summer. My kids pack Nonna’s minestrone into their school lunchbox at least once a week, while their mates get an assortment of soggy sandwiches or chips with gravy from the local take-away shop or school canteen. When will the government legislate against junk food in schools? What kind of democracy still allows these places to operate?

There is nothing better than a hearty bruschetta, rubbed with a little garlic and drizzled with great olive oil, to complete the minestrone.

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
1 onion, peeled and finely chopped
1 carrot, peeled and diced
1 stick celery, finely chopped
4 potatoes, peeled and diced
salt and pepper
2 zucchini, diced
20 green beans, cut into 1 cm lengths
a good handful peas, preferably fresh
3 ripe tomatoes, peeled and diced
2 litres chicken stock or water
freshly grated parmesan

Method

  1. Consider the ingredients listed bove as a guideline, rather than a hard-and-fast recipe.
  2. Heat the olive oil in a large pot and sauté the onion, carrot and celery until they start to soften. Add the potatoes and season with salt and pepper. Then add the remaining vegetables and stir everything well. Add the chicken stock or water, then simmer for 1 hour with the lid askew until it thickens to a rich flavoursome soup.
  3. If you like, you may add some white beans or chickpeas or lentils, but I prefer to cook them separately and add them later, with some of their cooking liquid, when the minestrone is nearly ready. Similarly, many minestrone soups include small pasta tubes and again, these should be cooked separately and added just before serving.
  4. To serve, drizzle over a good slug of top-quality olive oil and, if you wish, some freshly grated parmesan.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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