♬ 'A Girl Like Me' by Rihanna
I have turned into a pure Rihanna - holic, I've been listening to her non stop today. Firstly her tracks kept me jogging, and since then I have been sieving through her albums and to my housemates dismay: singing along in the kitchen! I got all my vegetables out, laid them on the table and stared at them with joy, that's when I knew it was time to start chopping.
Recipe for my take on the Italian staple, minestrone. A budget loving big soup, great for warming up those aching muscles after a work out.
Feeds 5 adults.
Ingredients:
Dried oregano
400g drained cannellini beans
1 can of chopped tomatoes
2 medium squashed tomatoes.
300g smashed tagliatelle, and the broken bits at the bottom of a pasta bag!
3 stalks of celery, chopped.
2 large carrots, chopped.
1 medium onion, finely diced.
1 medium onion, finely diced.
5 asparagus stalks.
Olive oil
2 garlic cloves crushed.
Salt
Pepper
500ml chicken stock
Method:
: In a large pot add 2 tbsp of olive oil and crushed garlic.
: Fry for a minute, making sure not to burn the garlic, then add the onions, celery, squashed tomatoes and carrots.
: On a very low heat, sweat these vegetables for a solid 15 minutes.
: Add 2 tsp of oregano.
: Once these are soft, add the chopped tomatoes, and beans.
: Leave this for another 5 minutes, then season.
: Pour the chicken stock in and leave for 15 minutes.
: Meanwhile with the asparagus tips, chop half of the stalk and cut these into small chunks. I left the tips for another recipe that will show them off.
: Taste the soup, if it's too thick for your liking then add a bit of water. Season if you think it needs it.
: Tip in the pasta and aspargus tips, boil until pasta is done 2 minutes before it's time.
: Let the pot rest for about 2 minutes, then serve with extra oregano, basil leaves if they are handy, and parmesan.
DONE!
This time last year:
Favourite Song:
ê 'SOS'
