I couldn’t decide what to call this one. It’s sort of like a minestrone with a few tweaks.We love the savouryness of this soup. It’s also great for using up bits and pieces from the fridge, including veg which is just past its best.
Ingredients (suggestion):
Leftover roast meat (we used beef)
Carrots
Celery
Onion
Garlic
Green beans and/or mange tout
A handful of tomatoes
Mushrooms
Kale, cavolo nero or cabbage
1L of stock (veg, chicken or beef)
Splash of white wine
A handful of small pasta shapes
Herbs (parsley, thyme, rosemary, bay)
Salt and pepper
It’s not a recipe as such… Chop the veg (carrots, onion, celery, garlic, mushrooms) and sauté in a little oil until starting to soften. Then add the stock, wine, tomatoes and herbs. Leave to simmer for 10 minutes before adding the beans, cabbage, pasta shapes etc. When the pasta shapes are almost cooked add the leftover roast meat for the last few minutes to warm through. Adjust the seasoning. Top with some grated parmesan to serve. It would also be good with a chunk of buttery garlic bread to dip.
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