Winter warmers - Minestrone soup & herb scones

Finally it rained last night! It has been dry across Western Australia throughout March-April-May, causing grave concerns particularly among farmers, but finally the drought has broken and winter has arrived. Though we need much more rain, so keep it coming! rain let it rain!

And it has certainly been cold, perfect soup weather. Last weekend I made Minestrone soup, so I thought I'd share the recipe with you here. 

MINESTRONE SOUP

1 tablespoon olive oil

1 clove garlic

1 large onion

60g ham or bacon

2 sticks celery

1 or 2 large carrots, diced

1 potato cubed

1 x 410g can kidney beans, drained

6 ½ cups beef stock (made with beef stock cubes) - see note

1 x 140g can Tomato paste

½ small cabbage heart, shredded

½ teaspoon rosemary, oregano and basil

1 teaspoon chopped parsley

few handfuls small size shell noodles

Crush garlic, chop onion, and ham and fry gently in hot oil.  Dice celery, and carrot, drain kidney beans, and drop them into the pot and toss the lot around.  Add stock, tomato paste, rosemary and parsley.  Cover and simmer for 1 hour.  Then add shredded cabbage and shell noodles, and cook another 20 minutes.

Serve, sprinkled with grated or Parmesan cheese. 

Note: Usually during summer if I have an abundance of tomatoes I make tomato soup and freeze it in tubs, and then use this for the base for my minestrone soup, instead of using the beef stock and tomato paste. Although I still do add a couple of tablespoons of tomato paste to the minestrone soup. 

And herb scones

1 egg

1 tablespoon butter, melted

1 dessertspoon sugar (if making sweet scones)

¾ cup milk

2 cups SR flour

½ teaspoons salt

For savoury scones – chopped herbs – parsley, oregano, sage, rosemary, chives,

and ½ cup grated cheese

You can also add some finely chopped sun dried tomatoes

                             

Beat egg and sugar (if using) together.  Add melted butter to milk.  Sift flour and salt together. 

NOTE - If making savoury scones, add chopped herbs and ½ cup grated cheese to flour mixture now. 

Make well in the centre of the flour mixture, and stir in egg mixture and milk.  Mix to soft dough.  Turn onto floured board and knead very lightly, only till all combined.  Pat or roll out to about 2cm thickness.  Cut with scone cutter.  Place on lightly greased tray.  Brush with cold milk.  Cook at 230C for 10-12 minutes.

Update -  Maggie from Normandy as just asked me about the plates. They are a special find in an antique shop a few years ago. I love them.  These old French plates - Sarreguemines. were tucked away along the back wall. The proprietor said they were from the 1850s, but my research tells me more likely early 1900s - but do I care? not a bit! I love them!
I have 4 plates and all 4 have a different designs - perfect! 

 And finally, what can be better in winter than curling up in front of the fire with a rug, a mug of soup, and a good book. Oh, and don't forget the ugg boots!

What is your favourite winter soup? Perhaps you'd like to share in the comments. 
Thank you so much for stopping by. I value your comments and look forward to hearing from you. I will try to visit your blogs in return. Have a wonderful week. 

You might also like: 

It's winter in Western Australia

Winter soup warmers in my winter garden

Pumpkin soup autumn warmer

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