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Kimm Fearnley - 11 Sep 2018


Summer Minestrone Soup

 2 med carrots

2 sticks celery

1 small leek

1 med onion

60-70g spaghetti snapped up or other dried pasta

Tinned beans - I used half a leftover tin of pinto beans but cannellini beans work well too.

2 litres strong veg stock

Handful of greens - savoy cabbage, spring greens, kale etc sliced thinly

Salt and pepper

Dried oregano - mine was from a friend's mum in Greece

Fresh herbs like parsley and basil - optional

Olive oil.

2 cloves garlic.

Parmesan to serve - vegan alternatives are very good.


Chop the carrot, leek, onion and celery into equal bite-sized chunks and sweat in a little olive oil on low heat to release the sweetness - about ten mins

Add grated garlic and dried herbs and a teaspoon of sea salt. Stir and cook for a minute then add the stock and bring to a gentle simmer. Add dried pasta and simmer gently for about five mins.

Add greens and cabbage and the beans.

Adjust seasoning.

When the pasta is cooked serve in bowls with a little grated parmesan.


Griddled Peppers with Lemon and Parmesan

Mixed peppers - look in the International grocer shops for unusual ones. Sliced longways with seeds scooped out

Padron Peppers whole

Sea Salt

Olive oil



In a hot griddle, or large non-stick frying pan add a drizzle of olive oil. When hot, turn the heat to med and add the peppers, keep the heat hot enough to brown them. Throw in a little salt. Stir occasionally. When soft place on a plate with a few think slivers of parmesan, a drizzle of good olive oil, salt, pepper and a squeeze of lemon. Serve with nice chunky bread and maybe some homemade hummus and olives - although I love them on their own. 



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