Minestrone

So much more than a soup, any time of year

There are many countries around the world that hold terroir close to their food culture, but few as tightly as Italy. Perhaps this is why Italian food is a staple for many family tables around the world. Risotto, pasta, pesto, pizza… so many household names. My personal favourite is minestrone soup. This hearty yet delicate dish makes the most of seasonally abundant produce at any time of year, the essence of rural family cuisine.
Traditionally minestrone is all about the broth and pulses, with the vegetables providing a flavour base that is further enhanced by herbs and spices (the addition of pasta is a twist we have come to love). In the absence of a good stock, tinned tomatoes are delicious.
The key to a good minestrone is to build the flavour bit by bit, which gives space to create any flavour profile you wish to suit any ingredient and any times of year. 
Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
Rapeseed oil
Fennel seeds
Mustard seeds
2 cloves of garlic
1 onion
1 tsp sea salt flakes
4 sticks of celery, leaves and all
1 tin of cooked beans such as butterbeans, haricot or cannellini
1 small squash (butternut is ideal)
Strong stock or a tin of chopped tomatoes
A handful of cavolo nero
1 leek
Generously twist the pepper mill

1. In a large saucepan gently heat a puddle of rapeseed oil. Add the spices and wait for their aroma to bloom and they begin to sizzle. Peel and roughly slice the garlic before toasting in the oil with the spices. Look for a light brown and rich garlic aroma.
2. Slice the onion and add to the pan, then season with salt and continue to cook over a moderate heat until soft and translucent.
3. Chop the celery and add to the pan with a drained tin of beans. Turn up the heat and wait for the ingredients to sizzle, developing a toasty flavour. 
4. Peel and dice the squash, add to the pan and continue to cook until the squash begins to colour around the edges. Now add the tomatoes, then fill the tin with warm water and add to the pan. Bring to the simmer and turn down the heat.
5. Roughly chop the Cavolo nero and leek, add to the minestrone and put a lid on the pan to develop a head of steam. Simmer for 15 minutes before seasoning with generous twists of black pepper. 
6. Taste for seasoning and to check the vegetables are tender before serving.

Serve with kale and cheddar soda bread.

Chef Notes:
1. Toasting the garlic brings a depth of flavour that matches the season. For warmer months add the garlic nearer the end to maintain its natural zing. 
2. All manner of herbs are a fantastic addition to this soup. Add hard herbs near the beginning and soft herbs towards the end of cooking. 

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer