Monday, July 24, 2006
Minestrone for Two
This is an excellent soup, and one that surprised me. I had marked it as something to try in the latest issue of Olive magazine, but I kept making up excuses for not actually making it. Vegetable soup really doesn’t sound so appealing – at least not when the alternatives are so plentiful. But, I had made up my mind, bought home the proper ingredients, and we needed a light meal. (To be able to stomach the awesome chocolate balls we had bought for later, if you must know.) So we finally made the soup – and wow. It was really good – a lot better than I had expected, and something I would definitely be happy to make again. The recipe in the magazine has a bit more in it – like celery and borlotti beans – but I prefer it without. Also, it just says to use water. I chickened out and added some powdered bouillon towards the end, and I’m glad I did because it was a bit bland without it.
Great Minestrone For Two
1 small zucchini
3 small new potatoes
50 g risoni (or other small pasta)
3 tbsp small green peas, fresh or frozen
1 small handful green beans
600-700 ml water or stock
Dice the carrots, potatoes and zucchini. Cut the green beans into smaller pieces. Bring the stock or the water to a boil, and boil the carrots, potatoes, zucchini and pasta for about ten minutes. Add the peas and the beans, and boil for about five more minutes. Season to taste, and serve straightaway with a dollop of pesto on top.