Spinach and Borlotti Bean Minestrone with Macaroni, Chilli Oil and Pine Nuts
This month’s recipe is from Rukmini Iyer’s trusty ‘Green Roasting Tin’ but her version only serves two people which has meant we’ve had to bulk it out to serve four. Also, Rukmini uses kale in the original which I replace with spinach. Either way, it easy to prepare and provides a warming meal on a relatively low budget. It would be ideal served with this month’s peppery Côtes du Thongue – a gratifying blend of Merlot, Grenache Noir and Carignan from a family-run vineyard in the sun-kissed South of France.
Ingredients: (Serves 4).
200g Macaroni
1 large Onion, chopped
2 Carrots, chopped
2 Celery sticks, chopped
3 cloves of garlic, crushed
4 teaspoons of smoked paprika
1 x 400g tin of chopped tomatoes
1 litre of boiled vegetable stock
1 tablespoon of olive oil
2 x 400g tins of Borlotti beans
200g of fresh spinach
1 teaspoon of salt
Black pepper
Fresh basil
Chilli Oil:
3 tablespoons of olive oil
3 teaspoons of chilli flakes
To serve:
Juice of 1 lemon
2 x tablespoons of toasted pine nuts
A handful of fresh basil
Method:
1. Pre-heat (fan) oven to 200 degrees C. (Gas Mark 6).
2. Mix all the main ingredients in a deep casserole dish, cover tightly with foil and a lid and cook for 50 minutes.
3. Meanwhile heat the olive oil in a small pan with the chilli flakes. Allow them to bubble for 30 seconds and then remove from heat and place in a jug.
4. Remove the casserole from the oven, stir and season with salt, pepper and lemon juice.
5. Serve the minestrone in shallow bowls dressed with the chilli oil, pine nuts and torn basil.
Bon appétit!
Jason Yapp
