 There's a lot to love about Italian food, and undoubtedly one of those things is their commitment to carbs. It was Italians after all who invented panzanella, i.e. bread salad, and for this I salute them every summer. Many Italian dishes involve a combination of carbs - pizza Bianca with thin slices of potato, or pasta mollicata which is spaghetti with fried breadcrumbs,
Minestrone traditionally involves almost every form of carb imaginable - pasta, beans, potato and bread - and that might be why it's such a crowd pleaser. It's also a dish that's easily tailored to suit individual tastes and needs. It’s simple, for instance to keep it vegetarian or add meat, and you can swap out the macaroni for gluten free fusilli if needed. I omit potato in this recipe, and add a couple of less traditional touches like parmesan rind and herb oil. I’m sure that with some tinkering, you too can personalise it for yourself. Why use dried beans instead of canned? If you’re short on time or forget to soak dried beans in advance (see next paragraph about prepping extra!), you can of course use canned beans. You’ll need 2 cans for this recipe. But there are benefits to using dried. Generally, dried beans deliver a better texture and flavour than canned. You can control the seasoning and saltiness as well as making sure they aren’t overcooked and mushy. Also, they’re cheaper, lighter to lug home and take up less pantry space. Finally, here’s a tip that we’ve talked about in previous recipes: soak and cook double the amount of cannellini beans required, then freeze them in a well-sealed bag or container. I freeze mine in a ziplock bag in a thin brick shape which makes it both easier to fit in the freezer and makes it a cinch to break apart for a speedier defrosting. Having precooked beans in the freezer is the handiest thing, and Future You will be so thankful. We love this minestrone. I hope you enjoy making it and eating it as much as our family does!  We have my 14yo to thank for this recipe. Whilst "Mum, can we try making gazpacho this weekend" is not the usual thing to be uttered by a teenager, it's right on brand for Sam. He's a history and geography buff, and lately he's been delving into Spain and, specifically, the southern region of Andalusia. Gazpacho is a chilled tomato soup which is a popular staple in the southern parts of Spain. It's a thin soup made with tomatoes, capsicum and cucumber. Knowing my kid's passionate aversion to capsicum I suggested we make Salmorejo instead. Like its cousin, Gazpacho, Salmorejo is also Andalusian, tomato based, served chilled & just as refreshing on a hot day. While some Salmorejo recipes call for the use of fresh tomatoes, I was keen to put our new bottled passata to the test. The end result was wildly successful - a bright, vibrant meal that had us scraping our bowls. Try it on a hot day - I think Sydney has quite a few of those up its sleeve before giving way to Autumn. We assure you'll be delighted with the cooling, nourishing eating experience that Salmorejo delivers. |
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