Summer vegetable minestrone

The vegetable garden is growing really well in spite of the high winds trashing the potatoes and the beans. This afternoon I started thinning out the root vegetables and removing some random kale plants that had self-seeded in amongst the leeks. I used about 500g of thinnings and leaves to make this soup. 

INGREDIENTS:

  • A mixture of vegetables. I had some mizuna greens, orache, Russian kale, carrots, mange tout, and some small beetroot tops. All washed and chopped small
  • A small onion, finely chopped. 
  • Celery salt
  • Marigold stock
  • 2 tbsp Green pesto sauce
  • Salt and pepper
  • Olive oil
  • Around 1/5 litres of boiling water
  • A handful of soup pasta, such as quadretti or stelline
  • Freshly grated pecorino or parmesan cheese

METHOD:

  • Heat the oil on a low flame, and gently fry the onion until it is soft. 
  • Add the vegetables in the order in which they will cook, slowest to fastest. I added the carrots, then the beetroot tops, mizuna and kale, then poured over the boiling water, and seasoned with celery salt, black pepper, and some marigold stock powder. 
  • Once the kale is beginning to cook, then add the orache and peas, and the soup pasta. Check for taste and simmer until the pasta is just about done. 
  • Stir the pesto into the soup, and serve sprinkled heavily with grated parmesan or pecorino. 

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