This soup recipe is an absolute winner for any time of the year. This is based on an authentic Minestrone soup, BUT, with a twist. And who does not like meat in soup?
The soup can be served with bread or a dollop of full cream yogurt on top or lots of fresh Herbs.
Recipe for Meat
50ml, good oil
4 pieces Beef Short rib
Salt and pepper to season
Method: Heat oil and add the short rib with salt and pepper. Cook till soft (you might need some good wine and music for this because it takes a while, 1 hour give, or take. Once cooked and cooled down slightly, shred into small chunks. There should be some stock left in your pot. You can also add this when adding the water.
Recipe for Rebel Minestrone :
60ml, good oil
1 Onion, chopped into small chunks
2 Carrots, chopped into small chunks
2 stalks Celery, chopped into small chunks
1 Red pepper, chopped into small chunks
1 tablespoon, chopped garlic
1 tin Good Italian chopped tomato
Salt and pepper to taste
1 can Beans (this recipe is open for any suggestions, whatever you prefer. Some like Kidney, others like White, and the rest settles for Black Beans)
Heat oil and add leeks, onion, carrots, and celery. Fry until soft, for about 15 minutes on low heat. Add red pepper and garlic and fry for 5 minutes at high heat. Add chopped tomato, water, salt and pepper and bring to a simmer, gentle heat for 20 minutes. Now add the shredded meat and beans and simmer for another 20 minutes. If at this stage your soup is too thick, add some more water. If too thin, reduce a little more. Sometimes tinned tomatoes could be slightly acidic/ sour, if this is the case, add a teaspoon of sugar.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it into a fruit salad