Sort of a Minestrone
Lamb soup with veggies and pasta
3 - 4
Serves
15 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Community Days at Homeland
Rather like a thin stew, this can be a starter or a main – just bulk out with extra vegetables. You could also make it with diced chicken thigh or keep it purely vegetarian.
This recipe is from the Reachout Waiheke Community Day at Homeland.
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Ingredients
Sort of minestrone
500g diced Quality Mark lamb
remove any excess fat or sinew
olive oil
or vegetable oil
2 onions
peeled and sliced
8 garlic cloves
peeled and sliced
1 thumb fresh ginger
peeled and finely chopped or grated
2 Tbsp fresh herbs
roughly chopped
2 carrots
scrubbed and diced
2 celery stalks
sliced
800ml diced tomatoes
i
2½ litres hot water
1 large potato
scrubbed or peeled, cut into 2cm cubes
100g dried pasta
smashed in a tea towel with a rolling pin
1 courgette
thinly sliced into discs
a handful green beans
topped, cut into 1cm lengths
½ cup cheese
grated
Method
For the minestrone
1
Gently fry the lamb in 2 tsp oil until browned all over. Remove to a plate leaving any fats in the pan.
2
Add another 2 tsp oil to the pan and caramelise the onions, garlic, ginger and herbs with 1½ tsp flaky salt (1 tsp fine salt), stirring occasionally. Return the lamb and any juices and add the carrots, celery, tomato and water and bring to the boil. Cook 2 hours over gentle boil until the lamb begins to feel tender – it depends how large the lamb pieces are.
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3
Add the potato and cook another 15 minutes.
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4
Add the smashed pasta, zucchini and beans and cook until the pasta is just done – al dente – about 8 – 10 minutes.
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5
Taste for seasoning, ladle into bowls and scatter with the cheese.
