Minestrone
by dianagele
from Gordon Ramsay: This is a classic Italian soup, full of many different textures and vegetables. But it?s also a little bit more than a soup - it?s almost a main course that you can eat with crusty bread for lunch. The idea behind most soups is to cook them as quickly as possible to keep all the freshness in. This dish is a prime example of needing to cook all the ingredients gently first in the oil and then adding the stock while it?s boiling. This way you?re not stewing it for hours and losing all the goodness out of the vegetables. The thickener of this soup, although it?s got tomato pur?e and all the vegetables in there, is the starch from the pasta, so don?t panic if the soup looks a bit thin at first.
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INGREDIENTS
- Olive oil
- 1 large red onion ; peeled and chopped
- 1 clove garlic ; peeled and crushed
- 1 teaspoon fresh rosemary leaves ; finely chopped
- 250 grams pancetta or smoked streaky bacon ; cut into lardons
- 1 medium carrot ; peeled and diced
- 1 small swede ; peeled and diced
- 2 sticks celery ; trimmed and chopped
- 1 medium leek ; trimmed and chopped
- Sea salt and freshly ground black pepper
- 1 tablespoon tomato puree
- 2 liters chicken or vegetable stock
- 100 grams spaghetti
- 1/2 Savoy cabbage ; roughly chopped
- 250 grams mangetouts ; halved
- 15 cherry tomatoes ; halved
- Pesto
INSTRUCTIONS
Heat a little olive oil in a large pan and lightly saute the onion, garlic and rosemary until softened. Add the pancetta or bacon and cook without colouring for 3-4 minutes until the fat begins to come out, then add the carrot, swede, celery and leek and cook for 2-3 minutes until they begin to soften. Season the vegetables while they?re cooking in the pan. Add the tomato pur?e, stir, and continue cooking for 1 minute. Then add the hot stock. Turn down to a simmer and continue to cook for a further 15 minutes.
Put the spaghetti into a clean tea-towel and roll it up so you?ve got a sausage shape. Hold both ends tightly, then place it on a table and run it over the edge so the spaghetti breaks into small even pieces. Add to the soup and simmer until the spaghetti is tender - it should take about 10 minutes. Add the cabbage, mangetouts and tomatoes and cook for 5 minutes more.
Check the seasoning, then serve the soup in bowls and top with a spoonful of pesto. Eat with crusty bread. Perfect comfort food for a blustery day.
Extracted from Kitchen Heaven by Gordon Ramsay, published by Michael Joseph on May 6 at ?20, ? Optomen Television and Gordon Ramsay, 2004. Food photography ? Lis Parsons, 2004, reportage photography ? Mark Read and Chris Terry, 2004. Available at the Books First price of ?16 plus ?1.95 p&p on 0870 160 8080;
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1181g) | ||
| Recipe Makes: 4 | ||
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| Calories: 747 | ||
| Calories from Fat: 380 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 42.2g | 56 % | |
| Saturated Fat 12.1g | 60 % | |
| Monounsaturated Fat 20.4g | ||
| Polyunsanturated Fat 5.5g | ||
| Cholesterol 56.9mg | 18 % | |
| Sodium 1309.3mg | 45 % | |
| Potassium 2043.6mg | 54 % | |
| Total Carbohydrate 66.2g | 19 % | |
| Dietary Fiber 8.3g | 33 % | |
| Sugars, other 57.8g | ||
| Protein 28.1g | 40 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 747
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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