Easy Main

New-school minestrone

Name: Minestrone recipe
Ingredients: 2 tbs extra virgin olive oil; 100g bacon, cut into lardons; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tbs tomato paste (we used Mutti Double Concentrated Tomato Paste); 2 baby fennel bulbs, thinly sliced; 6 cups (1.5L) vegetable stock; 100g risoni; 1 parmesan rind (optional); 400g can cannellini beans, drained, rinsed; 2 cups leafy greens (such as cavolo nero, kale, or chard), torn into 2cm pieces; 1 tsp chilli flakes; 1 garlic clove, finely chopped; 1 tbs finely chopped rosemary; 3 sprigs oregano, finely chopped; Finely grated zest and juice of 1 lemon; 1/3 cup (80ml) extra virgin olive oil; 1/2 tsp chilli flakes

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Mar 16, 2022

Darren Robertson gives the classic Italian soup a satisfying makeover with a lighter, fresher, less-diced take.

2 tbs extra virgin olive oil
100g bacon, cut into lardons
1 onion, finely chopped
2 garlic cloves, crushed
1 tbs tomato paste (we used Mutti Double Concentrated Tomato Paste)
2 baby fennel bulbs, thinly sliced
6 cups (1.5L) vegetable stock
100g risoni
1 parmesan rind (optional)
400g can cannellini beans, drained, rinsed
2 cups leafy greens (such as cavolo nero, kale, or chard), torn into 2cm pieces
1 tsp chilli flakes

herb and parmesan gremolata

1 garlic clove, finely chopped
1 tbs finely chopped rosemary
3 sprigs oregano, finely chopped
Finely grated zest and juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil
1/2 tsp chilli flakes

Method

1.

For the herb & parmesan gremolata, combine all ingredients in a bowl and season. Set aside.
2.

Place oil in a large saucepan over medium-high heat. Add bacon and fry for 6-8 minutes until crisp. Add onion and garlic and cook, stirring occasionally, for 4-5 minutes until onion is translucent. Add the tomato paste, carrot, fennel seed and fennel and cook, stirring occasionally, for 2-3 minutes to soften.
3.

Add stock, risoni and parmesan rind (if using) and increase heat to high. Bring to a simmer and cook, stirring occasionally, for 15 minutes until risoni is cooked. Add beans, greens and chilli flakes and simmer until greens have wilted.
4.

Divide soup among bowls and spoon over the gremolata, to serve.