highlyeccentric: Image of a black rooster with a skeptical look (gallus gallus domestics)
[personal profile] highlyeccentric in [community profile] omnomnom
The ancestor recipe for this is Jack Monroe's ribollita (from their second book), but I've got lazy with it, and it's drifted back in the direction of minestrone.


This recipe could be: free of tomatoes, meat, or dairy with relative ease. Gluten free if you use appropriate pasta, or toss some GF bread in there as you would for ribollita.
This recipe requires: some chopping; around an hour of time


1 onion, roughly chopped
Some cooking oil
3 cloves of garlic diced/minced
Some meat: I used 100 grams of bacon, but some sausage would work, or bits of chicken or turkey. I think red meat might be odd.
Half a bulb of fennel, roughly diced (or a pinch of fennel seeds)
Some minced chilli (I use 1 tsp sembal oelek)
1 carrot, roughly diced
400g tin of white beans
4 tbsp tomato paste
600 mls stock (ideally, not beef stock)
A couple of cubes of frozen spinach
3 handfuls of dried short pasta
Grated cheddar to serve
Bread to serve

What you do with it:

1. Sautée the onion and garlic for a few minutes. Add bacon and fennel. When onions are translucent, add the chilli (and the fennel seeds would go here if you were using seeds instead of fresh) and the carrot. Cook for 2-3 minutes.
2. Add the beans, the tomato paste, the stock, and the spinach. Bring to the boil. Stir to break up the chunks of spinach
3. Lower heat and cook for at least 10 min.
4. Add the pasta; cook through.
5. Serve topped with cheddar and with crusty bread.

on 2017-02-13 04:39 am (UTC)
vass: A sepia-toned line-drawing of a man in naval uniform dancing a hornpipe, his crotch prominent (Default)
Posted by [personal profile] vass
Thanks for the recipe. It looks yum.

Quick note: Jack Monroe doesn't use she/her pronouns. They're non-binary.

on 2017-02-15 12:07 am (UTC)
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
Posted by [personal profile] monksandbones
I had an extra fennel bulb lurking in my fridge, so I made this! I vegetarianized it by substituting a packet of Italian sausage-style seitan crumbles for the meat, and I didn't add the pasta, but did add celery. I also used a small tin of tomato sauce in place of the tomato paste, which my ridiculous neighbourhood grocery store apparently doesn't carry. Om nom nom would make again, A++!

on 2017-02-15 01:50 pm (UTC)
wanted_a_pony: photo of several Asian small-clawed otters cuddling and playing (Asian small-clawed otters)
Posted by [personal profile] wanted_a_pony
Nom, this sounds lovely! I'm mostly don't cook but I've been keeping an eye out for easy recipes that use ingredient(s) I'm unfamiliar with--this sounds ideal for trying fresh fennel. Fennel seeds remind me of sausage so I think I'll try monksandbones' idea but with spicy poultry or meat sausage.
Thank you for this :-)

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