Monday, September 13, 2010

Minestrone with pesto

Minestrone :)

Serves at least 6


1/2 cup of brown/green lentils, soaked for an hour or so in hot water
2.5 cups 'chicken' stock
1 cup red wine
oil for frying (Can use water)
1 large onion, chopped
1 med eggplant, cubed (I don't peel mine but you can if you want)
1 med carrot, chopped
1 big stalk of celery sliced
3 cloves garlic, chopped
800mL cooked tomatoes (about 2x400g cans or 1x800g can)
3 med potatoes, skin on, cubed smallish
1 med zucchini, chopped
handful fresh green beans, sliced
1/2 cup sprial pasta, or other small shape
Basil pesto for garnish


Fry onion, eggplant, carrot and celery in oil until starting to soften. Add garlic and stir. Add stock, wine, tomatoes, lentils (without soaking water - you can use this to make the stock) and simmer for about 20 minutes.

Put in potatoes, zucchini, pasta and green beans. (I added an extra cup of water here because the liquid had simmered down a bit). Turn heat back up and gently boil for about 15 minutes, or until potatoes, pasta and lentils are cooked. They should be by now!

Serve in bowls with a spoonful of pesto on top to stir in. Add as much as you like - we had quite large dollops. It was delicious!

The wine seems like a bit much at first, but by the end of the cooking time it had mellowed out quite a bit.

This would be good for omnivourous friends/family :) If I were giving it to my family I'd probably replace the eggplant with extra pasta or lentils, or just leave it out, and chop the celery up really tiny. But everybody has different tastes!

1 comment:

Romantico said...

It's good for winter cold :) I like it.

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