low-waste
minestrone
I went crazy when Jasmine and I got our first juicer. It was carrot and celery juice seven days a week, sometimes with a little apple and ginger thrown in. After a while I started to wonder what I could be doing with all the pulp I was discarding, so I came up with this soup! It breathes new life what would otherwise be compost in the form of a rich chicken broth. It’s resourcefulness at its finest.
Ingredients
1 quart carrot&celery pulp (or any vegetable pulp)
1/2 onion, cut into small dice
8 chicken drum sticks
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 cup diced tomatoes
1/4 cup white wine
2 garlic cloves, minced
1 Tbsp tomato paste
Olive oil
White pepper
Unsalted butter
Sherry vinegar
1 tsp sugar
2 servings ditalini pasta
1/2 cup canned beans
Chopped parsley
Parmesan cheese
Cheese rinds
Black pepper
Make the chicken stock by adding the vegetable pulp, diced onion and chicken drumsticks into a pot and covering with water.
Bring to a boil, skim off the scum and bring down to a bare simmer for 4 hours. Strain the stock and pick the meat off the drumsticks. Discard the spent vegetable pulp.
Add the mirepoix (carrot, celery, onion) to a pot and sweat with a tablespoon of olive oil, a tablespoon of butter, a pinch of salt, and white pepper.
Once translucent, add 1/4 cup of white wine and evaporate until the pot is almost dry again. Add the garlic, tomato paste and cook until the garlic is translucent and the tomato paste is a little darker. Season the mixture with salt and white pepper.
Add a dash of sherry vinegar and a teaspoon of sugar, the chicken broth, pulled chicken meat and cheese rind. Season with salt to taste and add the ditalini pasta. Add the canned beans and cook until everything is hot. Remove the cheese rind. Plate and garnish with parmesan cheese, parsley, olive oil, and black pepper.