MINESTRONE Soup made with all the leftovers

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Minestrone Soup

Comfort food perfect for the whole family.


This what I call Comfort Food Italian Style, whether it’s cold or hot outside it will warm your family up or it’s delicious eaten cold too.

Nonna taught us NOT to throw anything away, this recipe is about using up all the leftovers in the fridge and in the pantry like fresh vegetables, pulses and even stale bread!! You can serve it with some home made pesto and home made crostini 🙂

Ingredients

  • handful of curly kale, washed and chopped
  • 2/3 sweet potatoes (or ordinary potatoes), diced
  • 1/2 carrots, diced
  • 1 courgette, diced
    • 2 celery sticks, diced
    • 1 onion, diced
    • 1 litre vegetable stock
    • 1 tin chick peas
    • 150 gr Spaghetti, broken into small pieces
    • salt

Directions

  1. Put the olive oil in a large pan and simmer the carrot, celery, the onion and the potatoes on a medium heat
  2. Add the salt and stir the vegetables. Add the curly kale, the stock and cook with a lid on for 15 minutes.
  3. Add the chick peas and the spaghetti
  4. Cook with a lid on for 15 minutes, add more salt and water if needed

LARAncini Facili

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What do you do your your left overs rice? I make ARANCINI 🙂

Arancini are originally from Sicily, one of the islands in the Mediterranean. I come from Sardinia. What’s the link between the geographical reference with this dish? Well, I am taking a traditional Sicilian recipe to another level by following the same idea of rice balls covered in bread crumbs and fried but adding a little twist! I am a strong believer of No Food Waste, (my Nonna taught me well) and this dish is great if you have some left overs rice. What type of rice? Any rice, I tried with Risotto, boiled rice or even basmati rice. It always works ! #FoodRevolution #BringNonnaBack

This recipe is made with both mushroom risotto and boiled rice left overs.

Serving 2-4 people

Ingredients

250g rice left overs

150g bread crumbs ( I made my bread crumbs with some stale bread, pinch of salt and a handful of preferably fresh or dry rosemary)

1 large egg beaten

home made pesto ( I always make my own fresh pesto, I have my fresh herbs by my kitchen window, handy for all the emergencies!! Basil and Parsley are my favourite)

olive oil

salt

Preparation

Make up 6/8 medium size rice balls. Make a small hole with a skewer and fill with fresh pesto. Close the hole, dip the rice balls in the egg and cover them with the bread crumbs. Gently fry them in hot olive olive on a flat pan. Keep turning them until golden. Leave to rest on a paper towel, season with a pinch of salt and pepper if you wish….Pronto!!!  Enjoy with some salad or dip them in pesto. They are great for pack lunches or snacks.