About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com
Showing posts with label Cannelini beans. Show all posts
Showing posts with label Cannelini beans. Show all posts

06 June 2023

Minestrone soup

The name ‘Minestrone’ has become something of a catch-all for a tomato, vegetable and pasta soup. I don’t pretend that the following version is any more authentic than most, but it certainly is attractive and full of flavour. I usually use black-eyed peas, because they enrich the colour of the soup, but it’s equally good made with whole lentils or chick pea(s).

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 
Serves 4 to 6 as a starter, 2 for a main course
 
Ingredients

2 tbsp olive oil
2 onions
2 garlic cloves
1 carrot
1 stick celery OR 1 tsp celery seed
4 cups water
1/4 cup black-eyed peas
1 cup chopped cabbage
a piece of Pamesan cheese rind
14 oz/400 g tin of chopped tomatoes
about 20 lengths of spaghetti
salt and pepper
 Parmesan cheese
Method:
  • Heat the olive oil in the pressure cooker.
  • Chop the onions and garlic and cook over a fairly high heat until they’re starting to brown. 
  • While this is happening, dice the carrot and the celery (seed). Add to the other vegetables. 
  • Pour in the water, add the black-eyed peas and bring to the boil. Pressure cook for 10 minutes. Reduce pressure gradually. 
  • When you can safely remove the lid, add the chopped cabbage to the pan. Return it to the flame. If you’re using the Parmesan cheese rind, cut this into small dice and add. 
  • Empty the tomatoes into the pan and mix them in.
  •  Now add the herbs and stir thoroughly. 
  • When the soup is boiling once more, lower the heat to a simmer, break the spaghetti into 25 mm (1 in) lengths and add this. Stir to separate the pieces of pasta.
  • Add salt and pepper. Minestrone responds well to ½ tsp of cracked black pepper. Taste after a couple of minutes to see if it needs more salt.
  • Cook until the spaghetti has softened – you can bring it back up to pressure for 3 minutes if you wish.
  • Serve with chunks of bread and, if you have it, plenty of Parmesan cheese.

Variations:

  • Use cannellini beans instead of the black-eyed beans. These will need soaking first. Or you could use a can.
  • Replace the cabbage with kale
  • Add 2 tbsps of freeze-dried peas
  • Add chopped pepper to taste
  • Replace the celery with 1 tsp celery seed
  • Use chopped tomatoes in purée for a thicker soup.
  • Add 1/4 tsp dried chilli flakes

Note: