Minestrone with damper

Here’s a deliciously hearty combination to keep you warm this winter! It’s simple, and doesn’t take long to prepare – the most time-consuming part is chopping the veggies. And the damper can be fully prepared while the soup is simmering on the stove.

The great thing about minestrone is that you can make it up as you go along. If you don’t have the exact ingredients I’ve listed below, simply substitute them with whatever you have in your fridge or pantry. Capsicum, zucchini and kidney beans are some examples that also work well in minestrone.

It’s nicest eaten the same day because if left overnight, the pasta will eventually soak up most of the moisture, and it won’t be soupy anymore (it'll still taste great, though).

 
Minestrone

Ingredients

2 Tbs oil
2 brown onions, diced
3 garlic cloves, crushed
6 rashers of bacon, chopped
Half a bunch of celery, chopped
2 carrots, diced
1 cup green beans, chopped
2 x 400 g tins of chopped or crushed tomatoes
2 medium tomatoes, roughly chopped
1 x 400 g tin cannellini beans, drained
4 cups vegetable or beef stock
3 cups boiling water
2–3 cups spiral pasta

Method

1. Heat oil in a saucepan, then stir in onion, garlic and bacon and brown for a couple of minutes.
2. Add the remainder of the ingredients, bring to boil,  then reduce heat and simmer, covered, for 30 minutes.
   
   

   Serves 8–10

Parmesan damper

Ingredients

4 cups self-raising flour
2 cups parmesan cheese, finely grated
1–2 bunches of chives, roughly snipped
1 cup oil
1 cup milk

Method

1. Preheat oven to 180°C and line baking tray with baking paper.
2. Mix flour, cheese and chives in a large bowl, then add oil and milk, stirring to form a loose dough.
3. Turn out half the mixture onto a lightly-floured board, kneading lightly to coat with flour. Roll into a short, fat, sausage-shaped loaf and place on prepared tray. Repeat step with the remainder of the mixture to form a second loaf, and place on the tray also
4. Bake 20–25 minutes, then cool on a wire rack. Serve warm or cold, with butter.
   
   Serves 8–10