Casa Fin | Ricette - Minestrone (affectionately known as Swamp Surprise)
(affectionately known as Swamp Surprise) - Reet’s version
|The Story Behind The Recipe||Family story
- When we were growing up and we came home from school we could smell
this a mile off and would groan when we realised we were having “swamp”
for dinner! Nowadays we love Minestrone, but as kids we had yet to
acquire the taste of this Italian staple.
The ultimate swamp surprise in the early 1970’s was put through a sieve – “PASSATA” – so that the final colour was GRAY – you could not distinguish the individual ingredients in any way, shape or form. Then the cooked pasta was added. And tossed through. Say no more. To a kid that was DIZGOSTING (as Dad would say). Nowadays, the longer it sits, with flavours melding, the better!
Recipe's Country of Origin
|Preparation Time||c. 30 mins
|Cooking Time||Up to 2 hours
|Number of Servings||Has to be for Fin
family of 10 at least!
||1. 3 Tbs olive oil or
2. 250g pancetta (or smoked speck), in small cubes
3. 1 large onion, finely diced
4. 3 carrots, finely chopped/cubed
5. 2 celery sticks finely sliced
6. 1 small glass white wine
7. 6 cups of homemade chicken or beef stock (you could use ready made broth ….but it’s not the same!)
8. 1 x 400g can Italian diced Roma tomatoes
9. 2 Tbs tomato paste
10. Sea salt & pepper
11. Any firmish vegetables you have in the fridge – potatoes, parsnip, broccoli, zucchini etc. The best thing about this soup is that you can use any veges that have “past their use by date” and chuck them in
12. 1 cup shell pasta , or any short pasta, pastina, rice etc
13. 2 cups finely shredded cabbage (pref Savoy)
14. 1 cup frozen peas
15. 2 x 400g can rinsed cannellini or borlotti beans
16. Chopped parsley, extra olive oil, pepper, grated parmesan and crusty bread, to serve
|Cooking Instructions||1. Heat the olive oil
in large saucepan. Lightly fry 250g pancetta, onion, carrot, celery .
Stir and cook for 3-4 minutes or until onion is soft.
2. Add the wine and cook 1 minute
3. Add the stock, 1 x 400g can Italian diced Roma tomatoes, 2 tbs tomato paste and sea salt and pepper. Bring to the boil.
4. Add the hardest vegetables first, simmer, cover for 20 minutes or until vegetables are tender. Stir occasionally.
5. Add quicker cooking vegetables and time according to how long they will take to cook without becoming too mushy.
6. Add 1 cup small shell pasta, 1 cup finely shredded cabbage, 1/2 cup frozen peas, chopped. Boil uncovered for 5-8 mins.
7. Stir through 2 x 400g can rinsed cannellini beans.
8. Drizzle with olive oil, sprinkle parsley, add pepper, sprinkle with freshly grated parmesan and serve with crusty bread.
|Serving Suggestions||Optional – can be
mixed in a blender to create a puree, then the cooked pasta and step 7
added later. See family history.