Brussels sprout, carrot and pasta soup
Brussels sprouts have been a much-abused vegetable, to the point where many people loathe them. But when cooked well they can be part of some very tasty and nutritious meals.
Ingredients
1.2kg brussels sprouts
4 tbsp extra virgin olive oil
1 large onion, peeled and diced
3 large cloves garlic, peeled and chopped
500g carrots, peeled and diced
4 litres water
250ml tomato puree
Salt and pepper
1 bay leaf
500g short pasta, such as risone or small tubes
1/2 cup chopped flat-leaf parsley
A couple of optional additions:
100g pancetta or bacon, finely diced (optional)
1/2 cup of parmesan rind (optional), wax scraped off and cut into small cubes
NB: With the optional extras this dish is no longer vegetarian or dairy-free
Method
Trim the tough stem ends and the first layer of outer leaves from sprouts. Depending on their size, cut each lengthwise into two or four. Heat olive oil in a large, heavy-bottomed pot and lightly fry onion, garlic and pancetta or bacon for a minute until the onions are soft. Add sprouts and carrots, and fry lightly while stirring for 30 seconds. Add water and tomato puree. Add a couple of good pinches of salt
and the bay leaf. Turn up heat and bring to boil, then simmer for
5 minutes. Add pasta and stir well. When pasta is cooked, add parsley and parmesan rinds, and season with salt and pepper. Stir well and rest for 15 minutes before serving with bread and grated parmesan.
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