Minestrone

by David Loftus, featured in Around The World In 80 Dishes

Published by Atlantic Books

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Introduction

Nowadays, Chicago has the third largest Italian-American population in the United States, but when Fogg passed through there were apparently only forty-three Italian residents from Sicily and Italy's southern states. Jamie Oliver, an Englishman with an Italian 'Godfather', has made me this soup many a time, most memorably while visiting an island women's prison.

As featured in

Around The World In 80 Dishes

Image of David Loftus' Minestrone — Photo by David Loftus

Ingredients

Serves:

Metric Cups

For the minestrone

extra virgin olive oil
1 large red onion (finely chopped)
3 cloves of garlic (peeled and finely sliced)
200 grams small carrots (finely sliced)
3 rashers of smoked streaky bacon (finely chopped)
200 grams baby courgettes (finely sliced)
1 large tomato (roughly chopped)
1 bunch fresh flatleaf parsley (roughly chopped, stalks and all)
2 big handfuls of seasonal leaves such as chard or cabbages (shredded)
2 big handfuls of frozen peas
2 litres organic vegetable stock
150 grams baby farfalle pasta
sea salt
freshly ground black pepper
2 big handfuls of soft round lettuce leaves
½ stalk of chicory or radicchio (shredded)
a few torn courgettes flowers (if you can get them)

For the pesto

1 large bunch of fresh basil
2 cloves of garlic
40 grams grated Parmesan cheese
60 grams pinenuts
extra virgin olive oil

For the minestrone

extra virgin olive oil
1 large red onion (finely chopped)
3 cloves of garlic (peeled and finely sliced)
7 ounces small carrots (finely sliced)
3 rashers of smoked bacon (finely chopped)
7 ounces baby zucchini (finely sliced)
1 large tomato (roughly chopped)
1 bunch fresh italian parsley (roughly chopped, stalks and all)
2 big handfuls of seasonal leaves such as chard or cabbages (shredded)
2 big handfuls of frozen peas
3½ pints organic vegetable broth
5 ounces baby farfalle pasta
sea salt
freshly ground black pepper
2 big handfuls of soft round lettuce leaves
½ stalk of chicory or radicchio (shredded)
a few torn zucchini flowers (if you can get them)

For the pesto

1 large bunch of fresh basil
2 cloves of garlic
40 grams grated Parmesan cheese
60 grams pinenuts
extra virgin olive oil

Method

Minestrone is a guest recipe by David Loftus so we are not able to answer questions regarding this recipe

Put a large pan on a medium heat and add a few lugs of good olive oil, the onion, garlic, carrots and streaky bacon.
Stir well and cook for 5 minutes, then add the courgettes and cook for 3-4 minutes, until soft.
Add the tomato, parsley, greens and peas, then pour in your stock and bring to the boil.
Once boiling, add the mini pasta and a pinch of salt and pepper. Bring to the boil, then turn down the heat and simmer for 10 minutes.
While your soup is brewing, make the pesto. Take a large bunch of fresh basil, a couple of garlic cloves, 40g of grated Parmesan cheese and 60g of pine nuts and pound them all together with a pestle and mortar, loosening the mixture with extra virgin olive oil.
Just before the soup is ready, stir in the lettuce, chicory or radicchio and courgette flowers, if using.
Check the seasoning, add salt and pepper if necessary, and serve each helping of soup with a good dollop of pesto, a drizzle of olive oil and a scattering of the little basil leaves.

Put a large pan on a medium heat and add a few lugs of good olive oil, the onion, garlic, carrots and bacon.
Stir well and cook for 5 minutes, then add the zucchini and cook for 3-4 minutes, until soft.
Add the tomato, parsley, greens and peas, then pour in your stock and bring to the boil.
Once boiling, add the mini pasta and a pinch of salt and pepper. Bring to the boil, then turn down the heat and simmer for 10 minutes.
While your soup is brewing, make the pesto. Take a large bunch of fresh basil, a couple of garlic cloves, 40g of grated Parmesan cheese and 60g of pine nuts and pound them all together with a pestle and mortar, loosening the mixture with extra virgin olive oil.
Just before the soup is ready, stir in the lettuce, chicory or radicchio and zucchini flowers, if using.
Check the seasoning, add salt and pepper if necessary, and serve each helping of soup with a good dollop of pesto, a drizzle of olive oil and a scattering of the little basil leaves.