RUSTIC MINESTRONE SOUP

RUSTIC MINESTRONE SOUP
Phase One
50gr Butter
1 to 1 1/2 lt Hot water
Chicken or Beef stock 2 (I use Stock pots)
Veggies of your choice. Beans Peas Spinach Potatoes Butternut Onion Carrots Celery Zucchini etc etc whatever you have on hand at home (I use Potatoes as my thickener don’t like using maziena.)

In a pot place about 50gr of butter and add all the diced vegetables of your choice. The veggies must get softish or caramalised. Then add your water and stock and let it boil for as long as possible on a very low heat mine has been cooking since 8am. Do not add tomatoes at this stage you may add marrow bone if you wish and I added the Crust of Parmesan cheese. Taste if salt required.

Phase two

2 cloves of Garlic
A handful Italian Parsley chopped finely with your garlic.
8 tablespoons Olive Oil or normal
50gr butter
1 Tablespoon Tomatoe Paste.

Put your oil and butter in a pan on a fairly high heat and let is turn to Nuss Butter that is the butter must froth and turn SLIGHTLY brown then you add your chopped Garlic and Parsley
Careful not to let your Garlic burn or it will go bitter then add your Tomatoe paste undiluted. Let that fry for 1 or two minutes you take your Soup Water about 4/5 ladles and add to your garlic. Let it cook for about 20 mins until sauce thickens .

Then take the garlic sauce and add it to your soup to complete let it cook for about another 30 mins. You may liquidize a part of the soup to thicken it.
SOURCE/PHOTO: Sabrina Merli