Vicky’s Minestrone

Name: Vicky’s Minestrone
Cook time: 23 min
Total time: 23 min
Yield: 4 servings
Ingredients: 4 tbsp Olive oil; 1 Onion; 2-3 Celery stalks; 2 Carrots; 3 cloves Garlic; 1.5 litres Chicken stock; 250 g Cavolo nero; 150 g Fusilli pasta; 10 Cherry sun-dried tomatoes; 1 jar Cannellini beans; 1 handful Fresh parsley; Salt; Black pepper; Extra virgin olive oil

I love a roast chicken because there are always 3 meals to be created with it. I love a roast chicken because there are always 3 meals to be created with it. Firstly, a roast; then maybe a pie, stir fry or salad with the leftover meat; and finally the stock which is a base for risotto or soup. I always buy one of those free range, long-lived birds for maximum flavour both for the flesh and bones. Bones from birds who’ve lived a short miserable life indoors are soft; it therefore makes feeble tasting stock. If I'm using a decent stock I don’t want to cover the flavour with tinned tomatoes, so I use a few fresh cherry tomatoes in summer, or sun-dried, juicy ones in winter for this. You can adapt as you please but this specific combo is great for curing those winter blues.

Cook

23m

Ingredients

Method

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Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot. Sauté for 8-10 minutes until softened, then add the garlic and cook for another minute.

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For

tbsp

Olive oil

Onion, large, diced

2-3

Celery stalks, diced

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Notes

You can adapt as you please but this specific combo is great for curing those winter blues.

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Vicky’s Minestrone

I love a roast chicken because there are always 3 meals to be created with it. I love a roast chicken because there are always 3 meals to be created with it. Firstly, a roast; then maybe a pie, stir fry or salad with the leftover meat; and finally the stock which is a base for risotto or soup. I always buy one of those free range, long-lived birds for maximum flavour both for the flesh and bones. Bones from birds who’ve lived a short miserable life indoors are soft; it therefore makes feeble tasting stock. If I'm using a decent stock I don’t want to cover the flavour with tinned tomatoes, so I use a few fresh cherry tomatoes in summer, or sun-dried, juicy ones in winter for this. You can adapt as you please but this specific combo is great for curing those winter blues.

Cook

23m

Ingredients

Method

Turn cooking mode on

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot. Sauté for 8-10 minutes until softened, then add the garlic and cook for another minute.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

tbsp

Olive oil

Onion, large, diced

2-3

Celery stalks, diced

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.