Download February 2011 - Bite Magazine

BiteFeb2011:Layout 1 27/1/11 21:02 Page 1010Recipe: Winter Minestrone Soupand Pesto Croutonsinestrone is a tasty, nutritious,warming soup and a great way toMuse up leftover pasta. This recipecomes courtesy of Kim at Real Foods.Ingredients – Serves 42 tbsp olive oil1 onion, chopped2 large carrots, chopped2 sticks celery, chopped1 medium potato, chopped2 garlic cloves, finely chopped or crushed400g can chopped tomatoes1l vegetable stock (from granules or a cube)2 tsp chopped sage leaves, or 1 tsp driedfew cabbage leaves, shredded400g can haricot beanshandful chopped parsley2 handfuls of pasta stars (any very small pastashapes will do, smaller than 0.5cm)For the croutonsslices of crusty bread3 tbsp olive oil1 tbsp pestoFrom Real FoodsPreparation Time:15 mins Cooking Time: 40 minsMethod1. Heat the olive oil and onions in a largepan. Tip in the carrots, celery, potato andgarlic, stir well and cook for a few minutes.2. Add the tomatoes, stock and sage, andbring to the boil, stirring. Reduce heat tosimmer and cook partly covered for 30mins, stirring in the cabbage after 15 mins.Drain and rinse the beans and add to thepan with the parsley and the pasta stars.Once the pasta and beans have cooked,season and serve with pesto croutons, orcrusty bread.3. For the pesto croutons: Cut 3-4 slices ofcrusty bread into chunks, about 2cm thick.Tip into an ovenproof pan. Mix the oliveoil and pesto, then add to the bread,tossing it with your hands until thecroutons are evenly coated. Bake in amoderate oven for about 10 mins untilcrisp.Photo - Simone Hilliard