1 hour minestrone Soup

Serves 8

I don’t think there is a more nostalgic, warming and nutricious Dish from my childood . This version is close to the classic, has maximum flavour and can be prepped and cooked in an hour and a half.

Ingredients

  • Enough EVOO to cover bottom of pot

  • 1 Onion

  • 1 Carrot

  • 2 Celery stalks

  • 3 potatoes 

  • 1tbsp tomato paste

  • 3 garlic cloves 

  • 1 tin crushed Italian tomato’s 

  • 2 tins worth of water

  • 1L chicken bone broth 

  • 2 tins of butter beans 

  • 1 zucchini 

  • 250g small pasta shape (get a good quality one) 

  • Shredded kale

Method

  1. Sautee the veg until softened

  2. Add tomato paste and cook out until your olive oil has taken on the red hue from the tomato

  3. Add garlic and cook until softened

  4. Add tinned tomato and water

  5. Add stock and beans, increasing heat to bring back to a simmer.

  6. Lower heat Simmer for 45 mins or until potato is cooked through.

  7. Add the zucchini and pasta

  8. Simmer for another 15-20 mins until all vege and pasta is cooked

  9. Remove from heat and stir in kale (residual heat will cook it)

  10. Season to taste

  11. Finish with olive oil and serve with loads of parmesan and some fresh parsley

Recipe E-Book & Fish Buying Guide by Harry Butterfield
Recipe E-Book & Fish Buying Guide by Harry Butterfield
$19.99

60 pages of all my fish expertise:

  • How to source quality, fresh ingredients (goodbye “fishy” fish)

  •  Easy weeknight recipes Lily and I swear by

  •  Impressive dishes to show off your newfound fish-lord skills

  •  My pro tips and stories from cooking hundreds (probably thousands) of fish recipes

  •  Go-to sauces that pair perfectly with, or without, seafood