Tracy's Minestrone Soup w' Pesto and Fetta Scones

Sorry for the delay in a new recipe - I've had a cold and it's been back to "help-yourself-folks" cooking around these parts. But this recipe looks like a winner, and nourishing too for recovering from illness. It's been sent in from Tracy whose Fruity Polenta Slice was the first recipe sent to My Recipe Journal. Thanks for this new one Tracy!

Tracy writes: "This is a very fluid recipe, in that quantities, choice of ingredients etc can be varied to suit your tastes (eg, remove the bacon and it can be totally vego). This is the one I usually make for boyo & I, and we can get at least two days' worth of meals out of it. Best thing is, it is always better the next day."


MINESTRONE SOUP
INGREDIENTS:

1 small or 1/2 large brown onion, finely chopped


1 - 1 1/2 rashers of bacon, diced

1 clove garlic, finely chopped

1 carrot, diced

1/2 stick celery, diced

1 large potato, diced

1 440g tin diced Italian tomatoes

2 tbsp tomato paste

Approx. 6 cups stock/water (I use Massel 'chicken' stock, about 2/3 and the rest water)

Several sprigs of parsley

Approx. 1/2 cup pasta of choice (small shells, spirals, penne, macaroni are all good)

Approx. 1/2 tin four-bean mix (about 1 cup)

Celtic sea salt & freshly ground black pepper, finely chopped extra parsley & finely grated parmesan or romano cheese, to taste

METHOD:

Saute onion, garlic and bacon in saucepan over med. heat for 3-4 mins, add other diced veges (except tomatoes), and saute, stirring regularly, for another 2-3 mins. Add tomatoes, stock/water, tomato paste and parsley sprigs, bring to boil, then turn down to gentle simmer with lid just ajar for about 10-15 mins until potato still firm but nearly cooked. Add pasta, cook for another 5 mins, then add beans and cook until pasta is just cooked. Season to taste, and serve with chopped parley & cheese to sprinkle over top.



Mmmm. Beautiful served with Pesto & Feta Scones...



Pesto & Feta Buttermilk Scones



I love cooking with buttermilk - it adds a beautiful lightness to baked goods, perfect in these quick and rustic scones I like to serve with soup.

INGREDIENTS:

2 cups self-raising flour (I used 1/2 white, 1/2 wholemeal, just for the hell of it...;) )

1/2 tsp celtic sea salt

1 tbsp caster sugar

60g cold butter or marg ( I used Nuttelex margarine)

100g feta cheese, finely crumbled

1/4 cup finely grated romano/parmesan cheese

1 tbsp basil pesto

3/4 cup buttermilk


METHOD:


Preheat oven to 180 degrees Celsius, and line flat baking tray with baking paper.


Sift flour, salt and sugar together into large bowl, and rub in butter/marg until mixture has texture of fine breadcrumbs.

Add crumbled feta and grated romano/parmesan, and mix through.

Make well in centre of mix, put pesto in bottom and pour buttermilk in.

Using a flat-bladed knife or metal spoon, and working quickly, lightly cut and mix the wet & dry ingredients until they come together into a soft dough.

Turn out the dough onto a lightly floured surface, and very gently knead for a few turns, before patting into a flat disc shape and marking with a knife into 8 quadrants (don't cut all the way through).

Place on the baking sheet (I sometimes dust the top with flour, or throw a little more grated romano on top), and bake for 15-20 mins, or until lightly golden on top and hollow-sounding when tapped on bottom.

Makes 8 scones.


Serve warm and buttered with soup.
 
~ Thank you Tracy!