Autumn Minestrone

By
Browneowl
on April 27, 2011

A tasty fresh, light Italian style soup, my favourite whatever's ready in the garden or whatever looks good at the markets recipe.

Method

If using dried beans soak overnight then start by putting them in saucepan with boiling water, a bay leaf and some salt (they'll probably take about 45 mins to an hour to soften).

Pour a good splash of olive oil into a large post, slice the onion, garlic, celery, carrot and ham - add to the oil and cook on a low heat 'till they soften (about 20 mins)

Chop the tomatoes and whatever vegies you've got on hand - this time I used mushrooms and spinach - could be zuchinni, eggplant etc - add to pot with half bottle of red and the tomatoes - cook slowly for another 15-20 mins

Then add the stock and the beans (drain if cooking dried beans, otherwise can go in from a tin - after a quick rinse) bring back to a simmer and and let it go for another 10 mins or so

Add the broken pasta or noodles (left over scraps from the cupboard are good) - a few minutes later add the fresh herbs (this time I used sage, rosemary, parsley, basil, marjoram, thyme) season with salt and pepper and continue to simmer until pasta/noodles are cooked

Ladle into bowl, add a dash of olive oil, a few torn basil leaves, salt/pepper to taste, grate some parmesan on if that way inclined and enjoy - nice with crusty white bread on the side too!