MINESTRONE SOUP
Lockdown day #19 Minestrone with leftover sheep spit meat. Utterly delicious.
Minestrone is essentially a thick Italian vegetable based soup with pasta. I added the meat and liquid after I cooked off the bones. It makes for a rich and hearty soup. I froze the carcass cut into chunks as it makes a perfect stock when cooked under pressure to get every last bit of meat and flavour out of the bones.
- leftover sheep spit meat
- mushrooms
- onion
- carrots
- baby marrow
- baby spinach leaves
- ½ a bottle of passata tomato sauce
- 2 tomatoes, grated
- 1 oxtail stock cube
- 1 cup of pasta shapes or pasta rice
Once cooked (keep the cooking liquid) discard the bones, cartilage and sinew. Cut the meat into small chunks and add to the liquid in the pot. Depending on how much liquid and meat you have, add freshly chopped vegetables to this. I used what I had on hand. I added the passata tomato sauce, tomatoes oxtail stock cube into the pot. Simmer until the vegetables are done but not soft and mushy. Add a cup of pasta shapes or pasta rice and simmer until done.
Serve with crusty bread and butter.
Recipe and photo: Elsabie Templeton
