Profile Recipe October

Profile Recipe MINESTRONE

This soup is one of the more popular dishes at Caffe Piazza. served with a big helping of Parmesan cheese and home-

baked bread.

It’s a soup for all seasons, says chef-patron Marinko Glavina, because it changes with the seasons and you can put whatever you have available in it, particularly in the way of greens. It will serve you well throughout the year.


INGREDIENTS


2 tbs olive oil
2 small cooking onions,diced
2 medium carrots, hopped
1 celery stalk, chopped
1 clove of garlic, chopped
small bunch of flat leaf parsley, chopped
500g of greens or cabbage, stalks removed and chopped, leaves shredded
500ml vegetable stock
400g peeled plum tomatoes, chopped
125g cannellini beans, cooked or from the tin
125g broad beans (fresh or frozen)
125g of peas (fresh or frozen)
125g of fresh green beans, trimmed and chopped in 1cm pieces
1 medium courgette, diced
salt and pepper
Parmesan
extra virgin olive oil


METHOD


•Heat olive oil in saucepan and fry onions, carrots, celery and cabbage stalks until soft
•Add garlic, half parsley and continue to cook for few minutes, stirring to prevent sticking
•Add tomatoes and cook for another 5 minutes until vegetables are coated in tomato juices
•Now add vegetable stock, greens or cabbage, and half of remaining green vegetables
•Bring to boil, cover and simmer for 30 minutes
•If needed add more stock but bear in mind this is supposed to be a thick soup
•Mash remaining cannellini beans with a fork with some cooking liquid and add it to soup together with remaining vegetables
•The soup should cook for another 5-10 minutes until vegetables are firm and not overcooked
•Season with salt and pepper, stir in remaining parsley and serve with grated parmesan and olive oil

COOK’S TIP: Adding half of greens just before end of cooking ensures a crunchy texture

•Caffe Piazza is at 3-4 York Street, Sheffield. Tel: 0114 275 7772.