Now not just the soup, minestrone salad is also very popular. Let’s try making it …
RECIPE
Minestrone is one of the cornerstones of Italian cuisine, and is probably enjoyed more than pasta throughout Italy. The minestrone soup was initially made from small things leftover from previous meals, combined so as not to waste perfectly good food. The soup was, therefore, a cheap, but very filling option for everyday meals.
Gradually, the standard minestrone recipe changed, and by the 18th century, the word ‘minestrone’ no longer implied a soup made from leftovers, and instead indicated the soup recipe we are now familiar with, which is made for its own sake. Now not just the soup, minestrone salad is also very popular. Let’s try making it …
Ingredients
* 250 grams macaroni
* 80 milliliters (1/3 cup olive oil
* 1 onion, finely chopped
* 2 garlic cloves, crushed
* 1 carrot, peeled, chopped
* 1 zucchini, chopped
* 120 grams green beans, cut into 3cm lengths
* 310 grams can corn kernels, drained
* 410 grams beans of your choice
* 250 grams tomatoes, chopped
* 2 teaspoons vinegar
* 2 tablespoons pesto (pesto is a paste of herbs, olive oil and walnuts)
Instructions
* Cook the macaroni in salted boiling water following packet directions or until al dente. Drain and refresh in cold water, then toss in 1 tablespoon of the olive oil.
* Heat 2 tablespoons of the olive oil in a large non-stick frying pan over medium-low heat. Add the onion and garlic and cook, stirring for 1 to 2 minutes, or until softened. Add the carrots and zucchini and cook, stirring for a further 5 minutes. Add the beans and 60ml (1/4 cup) water and continue cooking until the water has evaporated and the vegetables are tender. Transfer the vegetables to a large plastic bowl, add the corn kernels, canned beans and cherry tomatoes.
* In a separate bowl, combine the remaining olive oil, vinegar and pesto. Pour over the salad, and toss well.
