At this time of year I can’t go past whipping up a pot of minestrone soup to get a hit of all the flavours from the garden right now – garlic, bay leaves, parsley, basil, tomatoes, zucchini, silver beet. The recipe changes depending on what in season.
1/4 cup extra virgin olive oil
1 red capsicum
1 bunch silver beet
2 cups over ripe cherry tomatoes
1.7 litres of stock
1/2 cup chopped herbs (parsley, basil)
2 fresh bay leaves
2 tablespoons red wine vinegar
4 cloves garlic, sliced
1 cup rinsed red lentils
Put pot on medium heat. I chop as I go, wandering in and out of kitchen into garden to find more things to add and this gives time for the vegetables to fry and caramelise a bit which gives extra flavour. Add olive oil and onions. Dice the red capsicum and add to onions. Stir as you add each ingredient. Peel and dice the carrots, add and stir. Dice the zucchinis, add and stir. Rinse the silver beet, dice and add. Its fine to add the chopped stems. Stir. Get the cherry tomatoes point the hole where the tomato was attached the plant downward. Squeeze the seeds into the pot and twist the tomato and drop it in the pot all in one action. Do this for every cherry tomato. Don’t blend the tomatoes as the broken seeds will add a bitter flavour to the soup. Use your hands for this.
Add stock (I use vegetable), herbs, bay leaves, vinegar, garlic and lentils to the pot. Bring to boil then simmer for 3 hours. This makes the most unbelievably delicious hearty vegetable soup. Serve on it’s own or with sourdough and b.d farm butter.