It's IHCC's potluck week. Time for some really hearty minestrone! And this time I find inspiration from Yotam Ottolenghi, one of the 12 chefs listed on IHCC.
Recipe adapted from here.
1 cup radish (1-inch cubes)
1 cup cucumber (1-inch cubes)
1 cup potato (1-inch cubes)
1 cup pumpkin (1-inch cubes)
1/2 cup beetroot (i-inch cubes)
1/2 cup frozen green peas, thawed
1/2 cup cherry tomatoes, halved
1 cup French beans, cut into 1-inch strips
1 large red onion, cut into 8 wedges
1 large rosemary sprig
6-8 cups homemade beef stock
1 cup uncooked orzo pasta
Salt and black pepper
Some extra virgin olive oil
1. Put all ingredients (except salt, pepper, and olive oil) into the stainless steel inner pot of the thermal cooker. Put the pot over the stove and bring to a boil. Once boiling, decrease the heat and let it simmer for about 40 minutes.
Note: Photos of the thermal cooker.
2. Once done, remove the rosemary sprig and season the minestrone with salt and pepper. Then, place the pot into the thermal cooker, close the cooker's lid, and set aside for another 40 minutes to 1 hour.
3. When it's time to serve, ladle the minestrone into bowls, drizzle with extra virgin olive oil, and serve immediately.