35  Years Of Excellence

Minestrone soup

Minestrone soup

Minestrone soup

Recipe Ingredients:

  • 1 tbsp Kisan canola cooking oil
  • 1 onion, diced
  • 1 celery stick, diced
  • 1 carrot, diced
  • 200g (7oz) swede, diced
  • 2 garlic cloves, finely chopped
  • 4 thyme sprigs, leaves picked
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato purée
  • 1 x 400g tin plum tomatoes
  • 1 x 400g tin borlotti beans, drained
  • 50g (2oz) spaghetti, broken into pieces
  • 1/2 Savoy cabbage, leaves shredded
  • 1 x 30g pack basil, leaves picked and about half shredded
  • freshly grated Parmesan, to serve
  • 1 tbsp kisan oil
  • 1kg (2lb) Willow Farms chicken drumsticks
  • 1 leek, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 onion, halved
  • handful parsley
  • 4 thyme sprigs
  • 2 bay leaves
  • 1/4 tsp black peppercorns

Recipe Method: 

  • For the stock, heat the oil in a large pan over a medium heat.
  • Brown the drumsticks in batches, then return to the pan along with the remaining stock ingredients.
  • Cover with 1.5ltr (2 1/2pt) water and bring to the boil.
  • Using a large metal spoon, skim the scum from the surface (repeat as needed during cooking).
  • Push the ingredients down with the back of your spoon, submerging fully in the liquid, then reduce the heat to low and simmer for 2 hours.
  • Strain the stock through a sieve into a glass bowl and discard the rest – or see Delicious spins (below) for using up the chicken.
  • Leave to cool before chilling for up to 2 days (or freeze for up to 3 months – see Expert tips), if necessary.
  • To make the soup, heat the oil in a large pan over a medium heat. Add the onion, celery, carrot and swede and cook for 10 minutes, or until softened.
  • Stir in the garlic and thyme leaves, then cook for 2-3 minutes more.
  • Stir in the balsamic vinegar and tomato purée, then add the tomatoes. Cook for 5 minutes before breaking them up with a spoon.
  • Add 1ltr (1 3/4pt) stock and the beans. Bring to the boil, then add the pasta and cook for 5 minutes.
  • Add the cabbage and continue cooking for 5 minutes. Season to taste, then stir in the shredded basil.
  • To serve, ladle the soup into bowls and scatter over the Parmesan, extra basil leaves and a little freshly ground black pepper.

Recipe Tips:

Make the most of your leftovers and use a whole chicken carcass left from a roast to make the stock. Simply add it along with the veg and water, simmering for the same amount of time.