Recipe Challenge – November 2018

Duration: 1st November – 30th November

Number of books: 4

Hosted by: Crazy Challenge Connection

Minestrone Soup

Recipe taken from Jaime Oliver


1 clove of garlic

1 red onion

2 carrots

2 sticks of celery

1 courgette

-> Read a book whose title has changed for whatever reason (mention both titles) -or- read a book whose author or main character has a name ending in ETTE (like Suzette, Colette etc.). 110 Grimmer Fairy Tales by The Brothers Grimm (there have been many different namings, in different languages over time)

1 small leek

1 large potato

1 x 400 g tin of cannellini beans

2 rashers of higher-welfare smoked streaky bacon

olive oil

½ teaspoon dried oregano

1 fresh bay leaf

☔ Read a book whose title contains a spice -or- read a book set in or by an author from a country mentioned in one of Lonely Planet’s best spice markets in the worldDaughter of Smoke and Bone by Laini Taylor (Morrocco)

2 x 400 g tins of plum tomatoes

1 litre organic vegetable stock

1 large seasonal greens, such as savoy cabbage, curly kale, chard

100 g wholemeal pasta

½ a bunch of fresh basil, optional

Parmesan cheese


1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.

2. Cut the ends off the leek, quarter it lengthwise, wash it under running water, then cut into 1cm slices. Add to the bowl.

Scrub and dice the potato. Drain the cannellini beans, then set aside.

3. Finely slice the bacon. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

Read a book with 2 twos in its page number (292, 224 etc. but not 222 or 201, mention the page number) -or- read book #2 of a series. Wolves of the Witchwood by Kate Forsyth

4. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

5. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.

6. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through.


7. Remove and discard any tough stalks bits from the greens, then roughly chop.

8. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.

☔ Read a book that makes you want to bash something for whatever reason (tell us why) -or- read a book with a blunt instrument like a rolling pin or baseball bat on the cover (post the cover) Demon Angel by Meljean Brook (frustration at Hugh and Lilith… it literally takes them hundreds of years)

9. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.

10. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. Add a splash more stock or water to loosen, if needed.

11. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like



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