Minestrone With Parmesan Rind
- 5 tablespoons olive oil
- 4 celery sticks chopped
- 2 carrots chopped
- 1 red onion chopped
- l litre chicken stock
- two good handfuls of torn up kale (or savoy cabbage or cavalo nero)
- 400g can of chopped plum tomatos
- 3 sliced cloves of garlic
- 2 tablespoons tomato puree
- 2 tablespoons flat leaf parsley
- one chopped courgette or some borlotti beans
- good handful broken spaghetti
- add olive oil to saucepan on a low heat, add celery, onion, carrot and garlic and sweat until soft, add courgette at the end as this doesn't take much to soften, add the parsley, puree and chopped tomato and parmesan rind and cook for another 5 mins, giving a good stir. Then add the chicken stock, bring to the boil, add kale/cavalo nero and simmer for 20 mins, season with salt and pepper, adding the spaghetti a 3-4 mins before dishing up
olive oil, celery, carrots, red onion, chicken, kale, tomatos, garlic, tomato puree, flat leaf parsley, courgette
Taken from www.epicurious.com/recipes/member/views/minestrone-with-parmesan-rind-50004696 (may not work)