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There’s a new event out there in the blogosphere of cooking:
This time hosted by Lisa’s Kitchen. What the event asks me to do is a vegetarian soup, appealing to carnivours as well as vegetarians. The whole concept of making a vegetarian dish to appeal to a meat eater is a bit strange to me. If it is an appealing (vegetarian) dish, well made, whyever should it not appeal to both groups? But maybe I never really faced the dilemma, because I never changed from meat eater to grass eater, rather grew up as a vegetarian. I never felt the need to distinguish myself from other styles of eating. To this day I really can’t stand vegetarian zealots, newly converted and fanatic about being really, really meat-free. I wish they would simply relax and enjoy their food. Another thing I do not really like is being asked if I eat fish. No. As a general rule, vegetarians do not eat fish, because it is produce from a dead animal. People who claim to be vegetarians and still eat fish are non in my eyes.On to a happier topic: good food. I found a nice recipe for an Italian bean and pasta soup, suiting the requirements of this event perfectly:
Minestra die Fagioli e Pasta
serves 4, generously
- 225g dried white beans, soaked in water over night
- 110g soup pasta
- 1 heaped tablespoon of fresh rosemary, finely chopped
- a bit of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 2 1/2 tablespoons tomato puree
- parmesan to serve
Drain the beans, but reserve 1,75 litres (top up if necessary). Gently fry the onion in olive oil until golden and soft – about ten minutes. Add the garlic and cook for about another minute. No come tomato puree and rosemary – stir for a further minute. Now add beans and their reserved liquid, bring to boil and simmer very gently for about an hour or until the beans are soft. Add salt, pepper and the pasta, cook for as long as needed to get the pasta al dente. Serve in soup bowls with a lot of parmesan.