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Tuesday, 12 April 2016
I've struggled for an idea of what to call this but it's a mix up of minestrone with filled pasta. There is a great selection of filled pastas available commercially nowadays but it's not always cheap. This is a fantastic way to use it.
Pasta soup - Serves 1 generously
1/2 Onion, finely chopped
1 tsp Olive oil
1/2 Carrot, finely chopped
60g, 2oz Courgette / zucchini, finely chopped
1 Clove garlic
1 sprig Parsley
1 Low salt stock cube
350ml, 12 fl oz Boiling water
half a tin (approx 120g, 4oz) borlotti beans
40g, 1.5oz Cured ham like parma ham or similar
80g, just short of 3oz Fresh filled pasta, e.g. tortellini, agnolotti, ravioli etc.*
60g, 2oz Fresh tomatoes
2 sprigs Basil
Fry the onion in oil until softened. Add in the carrot then fry for a couple more minutes. Add the chopped courgette and fry for a couple more minutes. Ad in the garlic, fry for a minute more then add the chopped parsley, water and stock cube.
Add in the borlotti beans and simmer for 3 minutes or until the vegetables are softening. Add the ham, simmer for a minute then add the pasta cooking following pack instructions. If needed, add a little more water so the pasta can cook (I added 100ml more).
When the pasta is cooked, add in the chopped tomatoes and shredded basil and serve. Absolutely stunning and a great way to make filled pasta go much further.
* The remaining pasta will store for a short time in a fridge or you could always freeze the remainder.