Italian Minestrone

Ingredients:

Soup Base:
Old Chicken x 1
Ham Hock x 2-3pc
Carrot x 1
onion x 1
celery x 1/2

How to Make:
1. The night before you cook the soup, prepare the soup base.
2. Blanch washed chicken for 20 min and remove.
3. Blanch washed ham hock for 20min and remove.
4. Add chicken, ham hock, carrot, onion and celery in a big pot, covered with water and boil. After boiling, reduce heat to medium and cook for 3 hrs.
5. Remove all ingredients, store soup in fridge overnite.


Pesto Sauce:
2tbsp pine kennels
1 garlic clove
1/2 tsp salt
80g basil leaves (stalks removed)
200ml extra virgin olive oil
2tbsp freshly grated pecorino or parmesan cheese

How to Make:
just add all the above to a mortar and grind to a paste. If you have a blender, even easier, mix everything in the blender and blend until it becomes a smooth paste. Add more basil or oil as you think fit.


Minestrone:
Carrot x 3 - cubes
Zuccini x 3 - cubes
Potato x 3 - cubes
Canneli beans (1/2 cup - soak overnite and blanch for 30min)
Bertoli beans (1/2 cup - soak overnite and blanch for 30 min)
Savoy cabbage - sliced

How to Make:
1. Take out soup base and skim the fat on top.
2. Reheat soup base, once boiled, add the carrot, zuccini, potato, beans and boil in medium heat for 1.5hrs.
3. Then add the savoy cabbage and keep cooking for another 30min. Check taste and adjust seasoning with salt and pepper to your liking.
4. Lastly, add pesto sauce, mix well and serve.

* some might prefer to add some grated parmesan cheese on top.

Enjoy!