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Smoky minestrone soup

<p>The smoked paprika in this soup intensifies the tomato colour and creates a lovely smoky undertone. If you can't find thick-cut pancetta, regular thinly sliced pancetta will create the same flavour. For a vegetarian version, use vegetable stock and omit the pancetta.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six to eight</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong></p> <ul> <li>2 tablespoons ghee or olive oil</li> <li>4 x 1cm-thick slices pancetta (about 200g ), cut into chunks</li> <li>2 carrots, cut into roughly 1cm cubes</li> <li>1 red onion, finely chopped</li> <li>2 sticks celery, finely chopped</li> <li>2 teaspoons sweet smoked paprika</li> <li>2 teaspoons fennel seed, ground in a mortar and pestle</li> <li>400g (1 bunch) rainbow chard or silverbeet, shredded</li> <li>4 cloves garlic, crushed</li> <li>2 sprigs fresh herbs (thyme, rosemary or sage), leaves chopped finely</li> <li>1 large glass red wine</li> <li>400g can chopped tomatoes</li> <li>1 teaspoon salt</li> <li>400g can cannellini beans, drained and rinsed</li> <li>1½ litres (6 cups) chicken bone broth or stock</li> <li>Shaved parmesan to serve (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat ghee or oil in a large, heavy-based pot and fry the pancetta for 3 minutes. Add carrots, red onion, celery, paprika and ground fennel seed and gently fry for 10 minutes.</li> <li>Add chard, garlic and half the chopped herbs. Stir for a couple of minutes then add wine, tomatoes and salt. Bring to a simmer and cook for 10 minutes.</li> <li>Add beans and broth. Bring back to the boil, cover and simmer for 30 minutes.</li> <li>Check seasoning and stir in remaining herbs. Serve topped with shaved parmesan if desired. </li> </ol> <p>Have you ever tried a dish like this?</p> <p><em>Written by Andrew McKenna. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a>  </em></p>

Food & Wine

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Vegetable minestrone soup

<p>Minestrone is one of those life-restoring soups, and another one that gets better after a couple of days in the fridge. Try this veggie option today!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 onions chopped</li> <li>2 carrots cubed</li> <li>1 leek, sliced lengthways, cleaned then chopped</li> <li>1/4 cabbage, sliced</li> <li>4 cloves of garlic, roughly chopped</li> <li>1 celery heart, chopped</li> <li>1 potato, diced as big or small as you like</li> <li>1 or 2 handfuls of baby spinach</li> <li>Salt/Pepper</li> <li>Olive oil</li> <li>1/3 of a tin of tomatoes</li> <li>Parmesan cheese</li> <li>Carnaroli rice (1/4 of a cup per person/serving)</li> <li>Cannellini beans (Tinned, in brine. But rinse under cold water)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, chop the veggies, being as rough or as fine as you like.</li> <li>Heat a generous amount of olive oil in a pot and add the onions, carrots, leek, cabbage, garlic and celery heart. Sweat the lot down for 5 to 10 minutes on a medium heat, until the onion is going translucent and the cabbage has wilted.</li> <li>Top up with water/stock and add a generous pinch of salt, along with the tinned tomatoes and diced potato.</li> <li>Simmer for 45 minutes, then add the beans and taste to check the seasoning.</li> <li>Simmer for another 15 minutes before adding the rice and spinach.</li> <li>Keep an eye on it and once the rice is cooked, after maybe 10 minutes or so, double check the seasoning, add any pepper, and serve with a grating of parmesan and dribble of extra virgin olive oil.</li> <li>This will keep in the fridge for four to five days, if it lasts that long! The rice can be swapped out for your favourite pasta too, or just have both!</li> </ol> <p>What an incredible dish! This sounds as though it’d be a delicious dinner option to enjoy all year round! What’s your favourite type of soup?</p> <p>Let us know in the comments.</p> <p><em>Written by Jared Wilson. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/creamy-chicken-bacon-lentil-soup-with-ciabatta/"><span style="text-decoration: underline;"><em><strong>Creamy chicken, bacon and lentil soup with ciabatta</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/creamy-spinach-soup/"><strong><span style="text-decoration: underline;"><em>Creamy spinach soup</em></span></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/cream-of-mushroom-soup/"><span style="text-decoration: underline;"><em><strong>Cream of mushroom soup</strong></em></span></a></p>

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