Minestrone soup with ravioli

Life is running along quickly and already I’m begining to feel like I’m behind with sharing what we’ve been up to lately and more details on our trip to France.  I spent last night at Aspen B&B in Herefordshire and ate what can only be described as the best breakfast ever – Rob and Sally who run the B&B and passionate about ‘real food’ and so the breakfast is exquisitely sourced and prepared, plus if you want to talk food then this is somewhere you should book a stay.

What I wanted to share is a delicious meal we cooked last week, a simple vegetable minestrone with ricotta filled ravioli.  We have followed Jamie Oliver’s recipe from his Jamies Does… book which was lovely, but I had spotted this fancy sounding smoky minestrone with tortellini and basil pesto.

My way of cooking is often looking at an image of a plate of food, or reading a recipe, then making my version of it how I would like to make it.  So I never follow recipes like this very strictly.  We didn’t have bacon or pancetta in the house so I just skipped that, so really ours wasn’t a smoky minestrone, but it was damn delicious.

Minestrone soup with ravioli

I softened chopped onion and garlic, then added finely chopped celery, carrots and potato and let it cook a few minutes.  I also added some finely chopped red pepper that we had lying around in the fridge.  Next I added about a litre of stock (half homemade chicken stock we had left over and half organic Kallo veg stock), and about 5 or 6 vine tomatoes that I’d roughly chopped and a glug of passatta – this was instead of the tinned tomatoes.  I also omitted the chickpeas because I didn’t have any.

I brought this to the boil then let it simmer until the veg was pretty much tender.  I added two small finely chopped courgettes and gave it a few minutes, before adding the ricotta and spinach ravioli (bought I’m afraid, one day I’ll be able to claim I made it myself…oneday…) and some podded broad beans.  The final vegetable I added was finely sliced rainbow chard (rather than kale).

I seasoned with some salt (we are still using up a delicious pot of greyish salt brought back from France) to taste and ate mine with a large dollop of my favourite raw basil pesto.  Mr Rigg had his as it was.  The simplicity of ingredients seemed to create this incredibly delicate but flavourful taste – one of the best things I’ve made and eaten for a while.

Minestrone soup with raw basil pesto

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