Wednesday, 5 January 2011

empty cupboard vegan gluten-free minestrone

minestrone with rosemary crackers

I need an easy supper after all the complex meals I have been making and I haven't been grocery shopping. I fancied a minestrone and thought the River Cafe winter minestrone looked good.

Of course I lacked a lot of the ingredients, so here is my version.

250ml left-over vegetable gravy made with vegetable stock and caramelised onions.  Otherwise, slow cook an onion and then add stock or a stock cube.
250ml water
1 garlic clove
pinch black pepper
1/2 red pepper, chopped - I like the long pointed ones.
1 can tomatoes, chopped, pureed or whole- but then smash a bit.
1 can borlotti beans -  put half in soup whole and the other half blitzed with some of the stock to make a puree to thicken soup
1/2 tsp tamari ( gluten free version of soy sauce)
chunk of savoy cabbage, chopped
handful flat-leaf parsley
handful gluten free pasta - I used Tesco Organic shells - they hold their shape well.

Put all the ingredients except for half the parsley, the cabbage, the pureed beans and the pasta to cook.  The flavours will improve if you can leave this simmering for twenty minutes or so.  Then add the cabbage, pasta and the rest of the parsley.  When the pasta is nearly cooked add the pureed beans.  If you put the pureed beans in earlier you will have to stand over the pan stirring as they will tend to stick to the bottom.

If you have other vegetables that you want to use up add as you think fit.

If you like and can tolerate dairy, grate some Parmesan on top.  Alternatively, drizzle some pungent olive oil on and serve with my rosemary crackers, toasted pine-kernels, or Lazy Bread spread with garlic and toasted.  An easy, nutritionally balanced and warming supper that will be good to eat tomorrow for lunch if there is any left.

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