I loved the informality and the relaxed atmosphere of this gathering, due in part to the fact that the cook was not under pressure.
I thought then that homemade soups make marvellous meals.
A week later with different friends we were served a similar meal where soup was once again the main dish. However, this was in the evening after an art gallery opening. This soup supper was equally delicious, casual and cosy.
Soups reheat well, usually improving as the flavours mingle and intensify. It's worth while making a big pot which will do for two or three meals.
This is one variation, and there are many, of the famous Italian soup, minestrone. Thick with vegetables and either pasta or rice, it is a substantial and hearty broth. Its name derives from "minestra", meaning soup.
Store-cupboard staples, the fridge and the vegetable bin provide most of the ingredients for this soup. Probably mushrooms will be the only specific purchase needed.
I like to make this soup ahead of time but some of the ingredients are quick to cook and best added shortly before serving. If convenient, cook the soup the day before until the root vegetables and pumpkin are tender.
Refrigerate for up to two days.
Forty minutes before serving, reheat the soup and add remaining ingredients as listed.
I prefer to use really small pasta like orzo but sometimes I use spinach fettucine broken into small pieces.
1 Tbsp olive oil
1 large onion, finely chopped
220g lean bacon (5-6 rashers), trimmed, chopped
450g all-purpose potatoes (3 medium), peeled, diced 1cm
180g carrots, 2 medium, scrubbed, diced 1cm
450g pumpkin, peeled, deseeded, diced 1cm
6 cups beef or chicken stock
1 x 400g can diced tomatoes in juice
2 Tbsp chopped fresh rosemary
2 Tbsp tomato paste
180g brown flat mushrooms, wiped, chopped
180g fresh or frozen peas
1 x 400g can cannellini beans, rinsed and drained
60g macaroni or small pasta shapes
salt and pepper
¼ - ½ cup freshly grated Parmesan cheese
Heat the oil in a large saucepan, add the onion and bacon and saute for 3-4 minutes. Add the potatoes, carrot, pumpkin, stock, tomatoes, rosemary and tomato paste.
Cover with lid, bring to the boil and lower the heat so that the soup simmers gently.
Cook for about 25 minutes until the vegetables are very tender. (The soup can be refrigerated at this stage for up to two days if convenient).
About half an hour prior to serving add to the simmering soup the mushrooms, peas (thawed if frozen) and cannellini beans. Stir and bring to the boil. Add the pasta and simmer for 15-20 minutes.
Check for seasoning and add salt and pepper if needed.
Serve in heated soup bowls, sprinkled with Parmesan cheese.
Serves eight.
- Joan Bishop.
