Yorkshire Style, because most of the ingredients came from Yorkshire.
Minestrone because the word minestrone, is from Italian minestrone, the diminutive form of minestra, “soup,” So “Little Soup”.
Like many Italian dishes, minestrone was probably originally not a dish made for its own sake. People did not gather the ingredients of minestrone with the intention of making minestrone. They would have been left overs from ingredients for other dishes.
Carrots, celery, onions, and garlic all grown within a few miles of here. The dried chilli flakes are imported but I’ve just bought a pack of dried chillies from Devon. I’ll report back when I try them.
I can buy locally grown fresh chillies but the heat is so variable that it’s a bit of a gamble!
The sage comes from just outside my front door.
The pasta is made in Italy, of course, and is the basic supermarket’s own brand of dried pasta. I used Farfalle or bow tie pasta. You could use broken up Spaghetti or small Macaroni. I sometimes use broken up Linguine ~ which is a flattened Spaghetti.
The black pepper is grown in the tropics and I always buy it whole in a grinder. I’ve tried buying posh grinders, which look lovely, but they always seem to die rather quickly.
The salt is Maldon Salt, stored in a jam jar ~ I use a lot of those for storage because they’re cheap and I can see what is in them.
A lot of recipes call for potatoes but I’d rather throw in some extra pasta instead.
Not pictured, are some tomatoes, chopped up small. I don’t bother with skinning or deseeding them. The skins are no problem and the watery centre becomes part of the soup liquid.
I don’t often take the time to chop my vegetables so small to be able to call any soup minestrone but I was in the kitchen cooking other dishes anyway so it made a nice simple thing to do while listening to music and giving saucepans the occasional stir.
Prep Time: 20 minutes
Cook Time: 1 hour