Being married to a celebrity chef has its perks. There's never any shortage of creative, delicious dishes on the menu and the smell of fresh food wafting from the kitchen.
But it does take its toll on your waistline and sometimes my husband works so hard cooking for other people that we have to watch him on TV or YouTube to see him. Luckily he's agreed to share his favourite recipes here on my blog every Friday and here's the first one, Rustic Minestrone.
It's a recipe Alexio's grandmother and mother used to cook for him and now he makes it for our children who love it too. It's simple and easy to follow. Enjoy!
RUSTIC MINESTRONE
Prep Time 10 mins Cooking time 45 Mins Serves 4
Ingredients
2 tbsp olive oil
1/4 white onion, finely chopped
1 garlic clove, finely chopped
1 carrot, washed and cubed
1 celery stick, chopped
100ml passata
1 1/2 - 2 litres cold water or vegetable stock
100g canned borlotti beans, drained and rinsed
1 courgette, chopped
1 medium potato, peeled and cut into cubes
50g French beans, trimmed and cut
80g Parmesan cheese grated
Place the olive oil in a large pan over medium heat.
Add the onion and garlic and saute until translucent.
Next, add the carrot and celery and stir until softened, making sure the vegetables don’t stick to the bottom of the pan.
Pour in the pastata, stir and then add the cold water or vegetable stock.
Bring to the boil, cook for about 20 minutes then turn down the heat to reduce.
Add the remaining vegetables and leave to cook for 15 minutes.
Ladle the soup into bowls and serve hot with bread and a sprinkle of Parmesan.
But it does take its toll on your waistline and sometimes my husband works so hard cooking for other people that we have to watch him on TV or YouTube to see him. Luckily he's agreed to share his favourite recipes here on my blog every Friday and here's the first one, Rustic Minestrone.
It's a recipe Alexio's grandmother and mother used to cook for him and now he makes it for our children who love it too. It's simple and easy to follow. Enjoy!
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| Just like an Italian celebrity chef makes! Alexio Pasquali's rustic minestrone |
RUSTIC MINESTRONE
Prep Time 10 mins Cooking time 45 Mins Serves 4
Ingredients
2 tbsp olive oil
1/4 white onion, finely chopped
1 garlic clove, finely chopped
1 carrot, washed and cubed
1 celery stick, chopped
100ml passata
1 1/2 - 2 litres cold water or vegetable stock
100g canned borlotti beans, drained and rinsed
1 courgette, chopped
1 medium potato, peeled and cut into cubes
50g French beans, trimmed and cut
80g Parmesan cheese grated
Place the olive oil in a large pan over medium heat.
Add the onion and garlic and saute until translucent.
Next, add the carrot and celery and stir until softened, making sure the vegetables don’t stick to the bottom of the pan.
Pour in the pastata, stir and then add the cold water or vegetable stock.
Bring to the boil, cook for about 20 minutes then turn down the heat to reduce.
Add the remaining vegetables and leave to cook for 15 minutes.
Ladle the soup into bowls and serve hot with bread and a sprinkle of Parmesan.
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