The first soup contains a very common plant. Nettles are cheap and can be found in most back gardens. Nettles used to be used to treat arthritis and a number of skin conditions and also act as a natural antihistamine. Care needs to be taken when collecting and preparing them but the slight discomfort from a sting is worth it in the delicious, peppery flavour.
Minestrone is a thick Italian soup made with a variety of vegetables, beans (whichever are in season and plentiful) and small pasta or rice. There are many versions of the recipe – this one is a basic one, which can be adapted depending on what ingredients are available. Minestrone means ‘big soup’ in Italian although the true origin of the word is translated as ‘to serve up’.
Nettle Soup (Zuppa Di Ortica)
Ingredients:
- 500g potatoes, peeled and chopped
- 250g young nettles, chopped
- 200 g onions, chopped
- 50g butter
- 750ml chicken or vegetable stock
- Salt & black pepper
- 60ml natural yoghurt
Method:
- Cook the peeled, chopped potatoes for 10 minutes in salted water and drain.
- Meanwhile heat the stock gently
- Wash & chop coarsely the nettles. Wear a pair of clean rubber gloves to prevent from being stung.
- Melt the butter in a saucepan, add the nettles and simmer over a low heat gently for five minutes. Add the potatoes and heated stock bring to the boil and simmer for 10 minutes or until tender.
- When the potatoes have softened soft, allow the soup to cool slightly then purée in a blender, adding salt and pepper to taste.
- Add the yoghurt, heat through and serve with fresh crusty ciabatta bread.
Minestrone Soup
Ingredients:
- 225 g dried borlotti beans
- 50g butter
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- Handful of parsley, finely chopped
- 2 sage leaves
- 100g pancetta, cubed or lardons
- 2 celery stalks, sliced
- 2 carrots slices
- 3 potatoes, cubed
- 2 courgettes, sliced
- 220g peas or broad beans, fresh or frozen
- 120g runner beans slices
- ¼ spring cabbage shredded
- 150g of small pasta (ditalini or avemarie)
- 1 tsp tomato puree
- 400g tin chopped Italian tomatoes
- Handful of basil leaves
- 3 litres of chicken or vegetable stock
Method:
- Put the dried beans in a large bowl, cover with cold water and leave to soak overnight, then drain and rinse through with cold water.
- Melt the butter in a large saucepan and add the onion, garlic, parsley, sage and pancetta – in Italy this is know as the ‘soffrito’. Cook over a low heat, stirring occasionally for about 10 minutes until the onion has softened and turned golden.
- Add the celery, carrot and potatoes and cook for 5 minutes. Stir in the tomato puree, tomatoes, basil and borlotti beans. Season to taste, but don’t be afraid to use the black pepper generously.
- Add the stock and bring slowly to the boil, then reduce heat and simmer for two hours. Then test the seasoning and adjust if necessary, add the courgette, peas, runner beans, cabbage and pasta and cook until al dente.
- Serve with freshly grated Parmesan and crusty bread.
