Cooked for dinner, Sunday 27 May 2007
Summary
My June issue of Delicious has arrived, and it's chock-full of warm winter soups. This one was very nice: full of vegetables and variety, and I like the idea of serving soups with an appropriate side. The article that this was in suggested removing one of the usual ingredients from a soup (in this case, pasta) and using it as the basis for a side dish. This seems to work very well. The minestrone and its macaroni cheese side were quick to prepare (probably 20 minutes, plus time to simmer) and inexpensive, but produced a few more dishes than my average meal.
Chop celery, leek, carrot and garlic:
Saute:
Potatoes, thyme and bay:
Stir through with stock and tomato paste:
Zucchini, pepper, cannelini beans and peas:
Meanwhile, start the macaroni and cheese. Pasta to serve two people:
Stirring in the cheeses and a little cream:
Distribute into buttered dishes, then sprinkle breadcrumbs and paremsan on top and brown under a grill:
Stir spinach into the soup:
Serve!
