white bean minestrone soup
Italian-style white bean minestrone with home-made pesto and parmesan.
3 sticks celery, finely chopped
3 carrots, finely chopped
2 red onions, finely chopped
6 small charlotte potatoes, cubed
2 cloves garlic, minced
1tsp original black garlic paste
400ml jar passata
1 jar white beans
2 Large handfuls of baby spinach (or chard)
Recipe by Sophie Ruston-Smith @thecornerplot
Heat a glug of olive oil in a large saucepan over a moderate heat.
Add the celery, carrot, onion, potatoes and crushed garlic, season with salt, and fry for about 15 mins until softened.
Add the black garlic puree and passata, fill the empty jar with water and pour that in too too, and add a generous pinch of oregano (I added the parmesan rind at this point too).
Simmer gently for 15 mins, then add the drained beans and cook for a few more minutes. Stir in the spinach and leave to wilt.
Add a generous grind of black pepper (and some sea salt as necessary).
Ladle into soup bowls, dollop on the pesto, grate over the parmesan, and eat.