Henry's Hearty Chicken and Vegetable Soup
This warming soup is a great way to use up leftover chicken and vegetables.
Italian-style Silverbeet Stalks
Instead of throwing your silverbeet stalks away, take inspiration from the Italians with this delicious braised silverbeet stalk recipe.
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 bay leaf
- 400g can tomatoes with juice, chopped
- Sea salt, sugar and freshly ground black pepper
- Stalks and spines from 1 bunch silverbeet
- ¾ cup vegetable stock or water
- Freshly grated parmesan cheese to serve
Method
- Heat the olive oil in a pan with the onion and gently fry for 10 minutes until soft. Add the garlic and bay leaf and cook for a minute.
- Then add the tomatoes and season with salt, sugar and pepper (to taste). Simmer, partly covered, for about 20 minutes until it becomes a thickish sauce.
- Meanwhile, string the backs of the silverbeet stalks with a peeler as you would for celery. Cut the stalks into little finger-size lengths or cut across into slices so they cook evenly. Add them to the tomato sauce with half a can of water or stock to cover.
- Partly cover and simmer for 15 minutes or until the stalks are tender then turn the heat up and reduce the sauce if necessary.
- Serve with freshly grated parmesan as a vegetable side or pasta sauce.