Farfalline Minestrone

Farfalline Minestrone

  • Servings: 12
  • Difficulty: easy
  • Print

Hearty soup, based on minestrone

A few minutes spare in the Sorrento supermarket allowed me to take a moment to explore all the different shapes and sizes on offer. This particular shape took my fancy and it’s only now that I Farfalline translates to butterflies.

Prep: Large Stock Pot with Lid, As ever don’t get precious over the veg you use, just pick a few good wholesome root veggies and the liquid ratio is yours to choose depending on how thick you like your soup

Ingredients

  • 150g Puy lentils
  • 50g Pearl Barley
  • 2 onions, peeled and diced
  • 3 garlic cloves, peeled, crushed
  • 2 Celery Stalks, diced
  • 1 tbsp Bouillon
  • 1 tsp dried mixed herbs
  • 3 Carrots, diced
  • 1 Parsnip, diced
  • 4 slices Smoked Bacon, diced
  • 4 Potatoes diced (500g)
  • 1 tin of Borlotti beans drained and rinsed
  • Glug of Olive Oil or Rapeseed

Directions

  1. Start with soaking the lentils and barley, give them a thorough wash in plenty of running cold water, then soak in the 500ml of water
  2. Glug of oil in the pan, heat through and then add the bacon
  3. Dice the onions, and add to the pan
  4. When the onions start to soften add the crushed garlic, the celery, and turn over, soften for a minute or so
  5. Add the root veg, and turn over on low heat for 8 minutes or so
  6. Add the bouillon (I do this dry) and the mixed herbs…..stir through.
  7. Pour over the Puy lentils, plus barley and the 500ml water
  8. Top up with water from the kettle (1.5 litre). Cover the veg by 4-5 cm.
  9. Simmer gently for 15 mins
  10. Add in the pasta and simmer as per the length of time on the packet.  About 6 mins for the Farfalline
  11. Judge the water level as you stir through to stop things sticking to the bottom
  12. I briefly pulsed a hand blender to thicken a little…..but it doesn’t really need it
  13. Feel free to season to taste with salt/ground pepper

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