Minnerstrone (Not a Typo)

Photo © Anne-Marie Minhall

Nicknames.

What's yours? 

I have many. Minners (hence the above).

Mimsey. Minotaur. Minnie. Amerimin plus ..

Babs.

That's for another time.

On a lazy, sunny but breezy afternoon in September, I'm in the mood for a Minestrone. Some chicken thighs will be part of this most comforting of soups. This is just for me but will last a good few days I reckon. Nice to come home to & heat up at the end of the working day.

2 Chicken Thighs (skinless & boned, mine have been marinated in garlic & parsley by the butcher)

1 Leek chopped into chunks

1 Onion peeled & cut into thickish pieces

2/3/4/5 Garlic Cloves peeled & left whole (I’m greedy with garlic, as is Robert & popped 6 in)

500ml Chicken or Vegetable Stock

1 handful Green Beans trimmed

2 handfuls of Broad Beans podded (a bit of a faff I thought, but, actually quite relaxing & means they're more tender)

1 Courgette sliced into healthy-sized pieces

1 Carrot ditto

Spaghetti snapped into lengths of about the size of your little finger (you'll know how much pasta you will like)

Parsley torn (I prefer the curly to the flat leaves for this, prettier)

Parmesan shaved or grated makes a nice finish in your bowl

Into a big old pot pour some oil to brown the seasoned chuck in. Both sides lightly coloured, take them out of the pan to leave on a warmed plate

Time for the leek, onions & garlic cloves to meet the pot (you might need to add some more oil or even butter if you fancy)

Keep everything moving as you want these darlings to be soft 

Chicken thighs are back in the pan swiftly followed by the chicken or vegetable stock. 

Simmer for 20 minutes

Spaghetti joins proceedings for 8/10 minutes

Green beans, broad beans, the carrot & the courgette go in just a few minutes before the pasta is done

Parsley & Parmesan to finish 

Buttered bread to join a big, steaming bowl of satisfying soup.

AMM