Lunch today, a builders rubble of minestrone, built on chicken bones made into stock with chopped tomatoes then a sautéed mix of red onion, garlic, carrot, potato, chilli and yellow pepper were stirred through. A tin of drained beans, a few handfuls of soup pasta, sprigs of rosemary from the garden plus salt, brown sugar and pepper to season, and a couple of sliced courgettes at the end. Didn’t need the chicken stock, perhaps, but when you have leftover bones it seems a waste not to.

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