Minestrone
Minestrone
Yoke's MINESTRONE with sprouted black quinoa, lentils, beans and cavolo nero
This is not a precise recipe like my sourdough bread or cakes... I hardly ever use recipe when I cook (too hard, too lazy). So taste often and use your instinct... experiment, you can't go wrong with minestrone...
I find this soup taste best the next day... add more water every time you warm it up, and stir to stop it burning on the bottom...I like my minestrone thick!
Ingredients
- Black quinoa few days before soak, sprout and cook
- Borlotti beans few days before soak, sprout and cook
- Kidney beans few days before soak, sprout and cook
- Chickpeas few days before soak, sprout and cook
- Lentils raw, don't cook
- Carrots
- Fennel bulb
- Celery
- 1 Onion
- 3-4 Garlic cloves
- 3 small Hot chorizo (or pancetta) omit if vegetarian
- 1/2 cup olive oil
- Marjoram and/or Parsley or any fresh herbs from your garden
- 2-3 punnets Ripe red cherry tomatoes
- 1 medium potato
- 1 1/2 - 2 L Beef bone stock
- 2 tbs Thermomix stock paste or the rind of parmesan cheese
- 1 cup Passata bottled, NOT tinned
- Parmesan cheese to taste
- Cavolo nero or silverbeet
Instructions
- few days before soak, sprout and cook black quinoa, borlotti beans, kidney beans, chickpeas
- Use a large heavy cast iron pot...(i use my old 28cm Le Creuset) to make "sofrito" using equal amount of finely chopped carrots, fennel bulb, celery and 1 onion. Smash 3-4 fat garlic cloves and add 3 small hot chorizo, diced into small cubes or pancetta, or omit if you are vegetarian
- Heat gently lots of extra virgin olive oil (half a cup), add sofrito, some marjoram or any fresh herb from your garden, sprigs of parsley
- Saute (and sweat) for 20-30 minutes on gentle heat, add oil if required
- Add more EVOO... Add 2-3 punnets of ripe red cherry tomatoes Add 1 medium potato, diced into small cubes Saute for 5-10 mins until tomatoes burst Make sure nothing burnt...
- Add 1 1/2 - 2 litre of good beef bone stock Add 2 tbs Thermomix stock paste and/or the rind of parmesan cheese
- Add your cooked beans, chickpeas... but not your quinoa! a cup of tomato passata (in a bottle, not tinned please) Cook until everything has gone very soft Taste and season to your liking
- Grate some good parmesan cheese Add finely chopped slivers of cavolo nero or silver beet Cook some more until cavolo nero is cooked.
- Enjoy with serving of some cooked sprouted black quinoa in the bowl, mix through before eating and more shavings of parmesan, fresh grindings of black pepper, if desired
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