Salami and Risoni Minestrone Recipe
2 Red Onions – chopped finely
6 Cloves of Garlic – chopped finely
2 Red Chillies – seeded and chopped finely
2 Carrots – diced
3 Sticks of Celery – diced
¼ Bulb of Fennel – diced
2 Red Capsicum – diced
1 Green Capsicum – diced
2 Zucchini – diced
1 Cup Green Beans – cut to 2cm lengths
10” Stick of Salami – diced
200g of Red Kidney Beans
3 Bay Leaves
2 tbs of Tomato Paste
400g of Diced Tomatoes
2 tsp White Sugar
Zest and Juice of a Lemon
4 cups of Beef Stock
¾ cup of Risoni
6 Sprigs of Rosemary
1 Bunch of parsley
Pepper and Salt
Olive Oil & Butter
> In a large pot, soften over a low heat in oil and butter – Onions, Garlic, Chillies, Carrots, Celery, Lemon Zest, Fennel, Bay Leaves, Rosemary and Salami. Add salt and pepper to taste.
> Then add Capsicum, Zucchini, Beans, Kidney Beans, Tomato Paste. Stir so Tomato Paste coats everything and cooks to release its flavour a little.
> Now add Diced Tomatoes, Stock, Lemon Juice, Sugar and stir through. Bring to a simmer and cook for about 30mins.
> When vegetables are cooked, add the pasta (Risoni) and cook until the pasta is cooked.
> Chop the Parsley roughly and stir though at end after the Minestrone has been removed from the heat.
> Serve with fresh crusty bread.
