Use up leftover veg in this easy, no-fail comforting minestrone recipe.
6 unpeeled garlic cloves
2 tbs extra virgin olive oil, plus extra to drizzle
40g unsalted butter
6 spring onions, sliced
1/2 tsp dried chilli flakes (optional)
2 tsp fennel seeds
1 tsp dried oregano
2 potatoes, peeled, cut into 2.5cm pieces
7 cups (1.75L) chicken stock or vegetable stock
200g parmesan rind
1 cup (150g) small dried pasta
1 bunch kale, stalks removed, roughly chopped
1/4 bunch oregano, leaves picked
1/4 flat-leaf parsley, leaves picked, finely chopped
Grated parmesan, to serve
1. Preheat oven to 200°C. Place garlic in a sheet of foil and drizzle with oil. Enclose in foil and roast for 25-30 minutes or until garlic is soft and cooked. Squeeze flesh from skin and set aside.
2. Heat oil and butter in a large saucepan over medium-high heat. Add spring onion and cook, stirring, for 3-4 minutes or until softened. Add chilli, if using, fennel, oregano and potato. Add stock, roasted garlic and parmesan rind. Bring to the boil, then simmer for 20-25 minutes or until potato is tender.
HOW TO MAKE VEGETABLE STOCK
How to make vegetable stock
3. Add pasta and cook for 7-8 minutes, or according to packet instructions, and the potato is starting to break down. Stir through kale and cook for 2-3 minutes or until wilted. Season. Divide among serving bowls and top with herbs and parmesan to serve.