Chicken Minestrone

Amontilladoとペア

Italy and Spain being close neighbours, I enjoy this recipe with a glass of Lustau Amontillado Sherry. Vegetable-based, it was traditionally made from leftovers and whatever was in the garden or foraged nearby ... just like the rustic soups made by Spanish cooks.

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Chicken Minestrone

Heat oil in a large saucepan, add onion with a good pinch of salt, cover and cook for 5-10 minutes, stirring occasionally, until starting to brown. Stir in leeks, cover and cook for about 10 minutes, until very soft. Add chicken stock or water and bring to the boil. Stir in carrot, celery and ditali and return to the boil, reduce heat to medium, cover and cook for 5 minutes, stirring occasionally. Stir in cabbage, chicken and beans, cover and cook for a further minute, then remove from heat, cover and set aside for at least 5 minutes. Taste, stir in parsley and salt, reheat if necessary and serve.