JANUARY 2015 MINESTRONE SOUP

Hi and welcome to our Vegetarian Kitchen.  It is mid Winter and freezing cold so what could be more comforting than a bowl of soup. This week our recipe is for another Italian classic - Minestrone Soup.   The most delicious Minestrone Soup I tasted was many years ago in a small Italian cafe tucked away behind Covent Garden. Covent Garden was London's fruit and vegetable market, opening around 1670, but today Covent Garden is famous for its restaurants, large central piazza, shops, fashionable boutiques and night life.  Our Minestrone will, of course, be made with Vegetable Stock.

MINESTRONE SOUP
(serves 6 to 8)

INGREDIENTS
225g/8oz Can Red Kidney Beans  (drained)
1 Large Onion (choped)
2 Cloves Garlic (crushed)
4 small carrots (finely chopped)
2 stalks celery (chopped)
Quarter small cabbage (sliced)
1 tablespoon Tomato Puree
2 tablespoons Olive Oil
4 tablespoons grated Parmesan cheese
100g/4 oz) Macaroni
100g/4oz Frozen Peas
3 Pints Vegetable Stock (use Green Oxo or cubes of your choice)
1 teaspoon dried Basil (or Oregano)
Salt and Black Pepper

METHOD

Heat the oil in a very large saucepan. Gently fry the onion, add garlic and celery. Add all the vegetables except the Red Kidney Beans and Peas which will be added later. Add stock  and stir thoroughly.  Stir in tomato puree, add herbs and salt and black pepper. Bring to the boil, stir, then simmer for 20 minutes.
Now add the Macaroni, red kidney beans and cooked peas.  Bring back to boil.
Simmer for about 10 minutes until the Macaroni is tender.
Serve hot with grated Parmesan cheese on top.
Serve with wholemeal rolls or bread.

Real comfort food!   

2015 STORE CUPBOARD

JANUARY 2015

THE VEGETARIAN CUPBOARD

HAPPY NEW YEAR to all and we will start the New Year with stocking up our store cupboard.
There are a few basic items which are used often in vegetarian cookery - all cheap and cheerful and easy to obtain.

TINS

Chick Peas
Red Kidney Beans
Black Eye Beans
Tinned chopped tomatoes
Don't use dried beans, they take far too long to cook.
Vegetable Stock Cubes- Many available but OXO vegetable cubes are the cheapest.

STAPLE FOOD
RICE
COUSCOUS
PASTA
LENTILS (red and green)

HERBS
Basil
Parsley
Coriander
Fresh herbs should be used if possible, if not dried.

SPICES
Turmeric
Cumin
Paprika
Mustard Seeds
Dried Chillies or Chilli Powder
Garam Masala (a blend of spices)

However, if any of these spices are difficult to obtain you can use Curry Powder.
Once you have these basic ingredients you add the vegetables to make the dishes we have created for you.