I was actually looking forward to November when things around me will be a bit quiet, so that I can also tend to the garden, but its unlikely that the ground will be cleared of spent plants. One thing that is still growing well is my Rainbow Chard - Here is Ruby Chard.
I borrowed a cookbook from the library by Rukmini Iyer called eThe Green Roasting Tin and had bookmarked to make the All in One Kale Borlotti Minestone with Ditalini, but adapted it with what I had growing in the garden and other ingredients in my kitchen cupboard which these days happens to be a lot of pasta and tinned chickpeas.
What's great about this recipe is that you put everything in a ovenproof dish and cook! No hanging about the kitchen, stirring ...
There was plenty of left over that I took it into work the following day for lunch. I especially loved how the chilli oil elevated a simple minestrone.
I am sharing this blog post with Dave over at Happy Acres who hosts Harvest Monday every week.
100g macaroni pasta
1 onion, finely sliced or minced
2 cloves garlic, crushed
2 teaspoons smoked paprika
1 x 400g tin of tomatoes, crushed
700ml hot vegetable stock
160g red chard including stalks. chopped thinly
1 x 400g tin of chickpeas, borlotti or pinto beans
1 teaspoon sea salt
1/2 teaspoon thyme
freshly ground black pepper to taste
Preheat the oven to 180oc/Gas 6.
Mix all the ingredients in a deep ovenproof casserole dish, cover with foil ad transfer to oven to cook for 50 minutes.
For the Chilli Oil
Heat 3 tablespoons olive oil
2 teaspoons chilli flakes,
Heat the oik in a small pan and add the chill flakes.
Let it come to a gentle boil for 30 seconds.
Then remove from heat and allow to cool.
After 50 minutes, remove the casserole dish from the oven and let it sit for 10 minutes.
Taste and adjust seasoning if necessary.
Serve.Drizzle with optional chilli oil. Adapted from The Green Roasting Tin by Rukmini Iyer