More Sites

Curtis Stone's winter vegetable minestrone

Curtis Stone's winter vegetable minestrone
By 

Ingredients

  • 300g Coles Finest Angus beef sausages, casings removed, meat broken into large chunks
  • 1 tbsp olive oil
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp Coles Brand fennel seeds, lightly crushed
  • 1 sprig fresh rosemary
  • 2 medium carrots, peeled, cut into 1cm pieces
  • 2 medium parsnips, peeled, cut into 1cm pieces
  • 2 cups Coles Brand chicken stock
  • 3 cups water
  • 1 cup (60g) Coles Brand shell pasta
  • 1 cup Coles Brand canned cannellini beans, rinsed and drained
  • 1 cup fresh baby spinach leaves
  • 1/4 cup (20g) shaved Mil Lel parmesan cheese

Preparation method

Heat a large heavy based saucepan over high heat. Once hot, add sausage and brown on all sides, about 4 minutes. Remove from the pan. Strain off any fat.

Add the oil and onion and cook for about 2 minutes, stirring occasionally until onion softens slightly. Add the garlic, fennel seeds and rosemary, cook for 1 minute.

Reduce heat to medium. Add the carrots and parsnips, and cook for 2-3 minutes until tender. Season with salt and pepper. Return the sausage to the pan.

Stir in the stock and water with a wooden spoon, and bring to the boil. Swirl back of a ladle over surface of soup, pushing any fat or foam to the edges.

Add the pasta and cook, stirring often, for about 9 minutes until pasta is al dente
and vegetables are tender. Remove the rosemary stem.

Gently stir in the beans and simmer for 2 minutes, until heated through.

Turn off heat and fold in the spinach.

Divide soup evenly among four serving bowls and serve with parmesan cheese.

Watch Curtis cooks a hearty chicken, noodle and cabbage soup

More inspiration

Edible billboard touts virtue of cakeEdible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food. Hummingbird porridgeHummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have... Almond gazpacho with blue swimmer crab and grapesAlmond gazpacho with blue swimmer crab and grapesI recently spent some time in the wilds of Kangaroo Island, South Australia and given that it was the tail end of winter, the last thing I thought I would be eating is a beautifully smooth chilled...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake