{"id":109,"date":"2010-12-04T11:23:44","date_gmt":"2010-12-04T11:23:44","guid":{"rendered":"http:\/\/www.willspages.com\/wordpress\/?p=109"},"modified":"2010-12-04T11:23:44","modified_gmt":"2010-12-04T11:23:44","slug":"minestrone-with-salsa-verde-recipe","status":"publish","type":"post","link":"https:\/\/www.willspages.com\/?p=109","title":{"rendered":"Minestrone with salsa verde recipe"},"content":{"rendered":"<div>\n<div id=\"cms:101533931\">\n<div>\n<div>\n<div><img src=\"http:\/\/www.channel4.com\/media\/images\/Channel4\/4Food\/recipes\/delicious\/1733_3_A1.jpg\" alt=\"Minestrone with salsa verde\" \/><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"PrimaryContentLeft\">\n<div>\n<div id=\"cms:101533933\">\n<div>\n<div>By Angela Hartnett<\/div>\n<div>Michelin-starred chef Angela Hartnett puts her stamp on this classic Italian soup recipe &#8211; a great starter for veggies and meat-eaters alike.<\/div>\n<\/div>\n<\/div>\n<div id=\"cms:101533934\">\n<div>\n<div>\n<p>Serves 6<\/p>\n<p>Ready in 1 1\/4 hours<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"cms:101533936\">\n<div>\n<h3>Ingredients<\/h3>\n<div>\n<ul>\n<li>3 tbsp olive oil<\/li>\n<li>1 large onion, diced<\/li>\n<li>3 large carrots, diced<\/li>\n<li>2 celery sticks, diced<\/li>\n<li>3 large garlic cloves, crushed<\/li>\n<li>3 fresh thyme sprigs<\/li>\n<li>2 fresh rosemary sprigs<\/li>\n<li>1 leek, sliced and washed<\/li>\n<li>1.2 litres vegetable stock, hot<\/li>\n<li>400g can plum tomatoes in natural <a href=\"http:\/\/www.channel4.com\/4food\/recipes\/drinks\/juices\">juice<\/a>, roughly chopped<\/li>\n<li>2 tbsp tomato pur\u00e9e<\/li>\n<li>410g can borlotti or cannellini beans, drained and rinsed<\/li>\n<li>Freshly grated vegetarian Parmesan, to serve (optional)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"cms:101533938\">\n<div>\n<div>\n<h4>For the salsa verde<\/h4>\n<ul>\n<li>40g fresh flatleaf parsley<\/li>\n<li>Dash of red or white wine vinegar<\/li>\n<li>1 garlic clove, roughly chopped<\/li>\n<li>100ml olive oil<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"cms:101533939\">\n<h3>METHOD<\/h3>\n<div>\n<div>\n<h4>How to make minestrone with salsa verde<\/h4>\n<p><strong>1.<\/strong> Put the oil in a large pan over a medium-low heat. Add the onion, carrots, celery, garlic, thyme and rosemary and saut\u00e9 for 10 minutes, stirring occasionally, until softened. Season well.<\/p>\n<p><strong>2.<\/strong> Add the sliced leeks to the pan and mix it all together. Saut\u00e9 for a further 5 minutes, until the leeks have softened.<\/p>\n<p><strong>3.<\/strong> Add the hot stock to the pan, making sure there&#8217;s enough to cover the vegetables. Bring to the boil, then reduce the heat slightly and simmer gently for 30 minutes.<\/p>\n<p><strong>4.<\/strong> Stir in the tomatoes and their juice, along with the tomato pur\u00e9e and beans. Simmer for a further 10 minutes, until the beans are heated through and all the vegetables are tender. Discard the herb stalks and season to taste.<\/p>\n<p><strong>5.<\/strong> Meanwhile, make the salsa verde. Put the parsley, vinegar and garlic into a food processor and whizz until finely chopped. Pour in the olive oil and whizz again. Season to taste. Tip into a bowl and cover until needed.<\/p>\n<p><strong>6.<\/strong> Divide the minestrone between 6 bowls. Top each with a spoonful of salsa verde, then swirl into the soup with lots of freshly grated Parmesan, if you like.<\/p>\n<p>\u00a9 delicious. magazine<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>By Angela Hartnett Michelin-starred chef Angela Hartnett puts her stamp on this classic Italian soup recipe &#8211; a great starter for veggies and meat-eaters alike. Serves 6 Ready in 1 1\/4 hours Ingredients 3 tbsp olive oil 1 large onion, diced 3 large carrots, diced 2&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[8,5],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3rs0Z-1L","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/109"}],"collection":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=109"}],"version-history":[{"count":2,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/109\/revisions"}],"predecessor-version":[{"id":111,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/109\/revisions\/111"}],"wp:attachment":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}