Minestrone
My take on on this delicious wintry staple includes lots of cavolo nero and smoky bacon bones to enrich the stock.
Minestrone
Serves 6-8
INGREDIENTS
1 tbs olive oil
1 onion, finely diced
3 garlic cloves, finely chopped
1 carrot, diced
2 celery stalks, chopped
2 fresh bay leaves
cracked pepper
4 bacon bones
1 litre chicken stock
1 x 425g can cannellini beans, drained
1 x 400g tin crushed tomatoes
1 bunch of cavolo nero, leaves finely chopped
Fresh grated parmesan, to serve
In a large pot, sauté the onion, garlic, carrot, celery and bay leaves in the olive oil on a low to medium heat for about 10 - 15 minutes.
Add the bacon bones and continue to cook for another 5 minutes, stirring to move the bones around.
Add the stock, beans and tomatoes and simmer for 30 minutes.
Add the chopped cavolo nero and simmer for a further 15 minutes.
Check for seasoning, remove the bones and the bay leaves and serve with crusty bread and grated parmesan.
