2019 ISSUE #3
MINESTRONE
Risotto rice & seasonal veg
with Parmesan, lemon & garlic
pesto
I love this minestrone – it
feels fresh and electric with
the contrasting pesto, while
the risotto rice sucks up all
the incredible flavour and
is extremely comforting.
Minestrone has always felt
like a wonderful fallback
recipe – from my days as
a student to being a busy
parent, I love reacting to
what’s available at the market,
growing in the garden, or
even the odds and ends hiding
in the veg drawer, to create
a beautiful bowl of soup.
Serves 6 to 8
Total time: 1 hour 10 minutes
2 onions
2 sticks of celery
olive oil
600g mixed green veg, such as
courgettes, fennel, tenderstem
broccoli, asparagus, chard,
kale, peas, broad beans
200g Arborio risotto rice
2 litres organic chicken
or veg stock
1 mixed bunch of fresh
rosemary & thyme (30g)
2 cloves of garlic
50g Parmesan cheese
1 lemon
extra virgin olive oil
JAMIE OLIVER: MINESTRONE
Peel the onions and celery,
then finely chop both and place
in a large pan on a medium
heat with 2 tablespoons of
olive oil. Cook for 15 minutes,
stirring occasionally. This is a
good time to prep your green
veg, chopping courgettes and
fennel into 1⁄2cm chunks,
and finely slicing broccoli,
asparagus, chard and kale.
Put the veg aside. Stir the rice
into the pan for 2 minutes,
then pour in the stock. Tie the
herbs together and add to the
pan. Bring to the boil, then
simmer gently for 15 minutes.
Meanwhile, peel the garlic
and pound into a paste in
a pestle and mortar with a
pinch of sea salt. Finely grate
in the Parmesan and lemon
zest, squeeze in the juice,
and muddle in 4 tablespoons
of extra virgin olive oil.
Stir the veg into the soup
and simmer for a final 10
to 15 minutes, ensuring
that the veggies retain
their vibrancy. Season to
perfection, then divide
between warm bowls. Finish
with spoonfuls of the pesto.
CALORIES
- 324KCAL
FAT - 13G
SAT FAT - 3.4G
PROTEIN - 16.8G
CARBS - 36.9G
SUGAR - 6.3G
SALT - 0.9G
FIBRE - 3.7G
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