Minestrone & Culcannon

Multicultural Culinary Combinations
 
Ireland is a changed country. It is now made up of many new cultures, soon to be a wonderful melting pot, sorry about the pun. And these cultures bring their food and did you know that so many dishes are vegan? Happy Days!
 
Minestrone, is a big bean, vegetable and pasta stew. A one pot dish that needs very little except perhaps some nice crispy bread. Though, we have grown to like bread, especially that sourdough stuff, a saucy stew in Ireland is often accompanied by mashed potato.
 
So, the other day, as I started to prepare the minestrone the idea of culcannon came to mind. There was a bit of cabbage in the vegetable drawer, and we always have potatoes and onions on hand, so culcannon it would be.  A lovely ‘marriage’ of two cultures.
 
Recipe
 
Makes enough for 4 good servings.
 
INGREDIENTS for the Minestrone

• 1 large onion – sliced
• 2 cloves of garlic - sliced
• 1 tin of cannellini beans - drained
• 1 red pepper – chopped up
• 1 aubergine - cubed
• 1 celery stick – chopped small
• 1 large carrot – cut into small cubed
• 1 tin of chopped tomatoes
• A handful of elbow pasta
• A little olive oil
• 1 bay leaf and a few sprigs of thyme
• A pinch or two of sea salt at the end, but taste it first.
• And a good grind of black pepper

 
METHOD

1. Cube the aubergine, sprinkle with a little salt and set aside to weep.
2. Soften the onions and garlic then add the tomatoes and cook until it has melted with the onion, then add the carrot, celery, red pepper and garlic and cook on low heat for a few more minutes until the carrot is nearly soft.
3. In a separate pan fry the aubergine, stirring occasionally until soft and cook.
4. To a large pot combine the aubergine and the onion veggie mixture, the bay leaf and thyme, the cannellini beans and the elbow pasta and 4 cups of water – enough to cover everything and a little bit more.
5. Bring to the boil, then simmer for 10 to 15 minutes. Once the pasta is cooked, it is ready.
6. Add a little more water at the end if it is too thick, you want a nice wet saucy stew.
7. Allow to cool slightly and taste it for salt and black pepper. 

 
 
INGREDIENTS for the Culcannon 

• 4 large potatoes – quartered
• 1 or 2 onions - sliced
• ¼ or ½ of dark green cabbage – cut into strips
• A little olive oil
• Sea salt

 
METHOD 

1. Quarter and steam, or boil the potatoes till soft. Mash them adding a little salt and tasting it that it is to your liking, then set aside.
2. To a pan on medium heat add a drizzle of olive oil and slowly soften the onions, set aside.
3. In a pot cook the cabbage in a little water until just softening, do not overcook or you will lose the great taste of dark leafy greens.
4. Mix the mashed potato, the cabbage and the onion together, taste it again, you may want another pinch of salt.

 
Serve in a deep plate or shallow bowl, with a nice ladle of the minestrone and a good measure of the colcannon. I eat a little of the two with each spoonful.
 
Bon appétit !
 
Jacques
 
@HungrySoulVegan_  - Changing the Culture

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