Posted on October 12, 2014
A locally inspired Minestrone soup, with Ranelagh notes.
1 red onion finely chopped
3 cloves garlic finely chopped
Two large carrots cut in small chunks
2 large sticks of celery, finely chopped
A couple of sprigs of thyme. Stalk from broccoli (see below) finely chopped.
Fry all the above in a glug of sunflower oil. I don’t mind it burning a little to increase taste and caramelisation.
Next add 2 400g cans chopped tomatoes, a can of cannellini beans and about a litre of water. Add vegetarian powdered stock, a teaspoon of hot chilli powder, a tablespoon of red wine vinegar and a pinch of salt. Boil this for 10 minutes. Meanwhile chop a head of broccoli (large man’s fist), a yellow pepper and half a red pepper and simmer for another 5 mins, I want some bite left in these veg.
Serve with grated Parmesan.