Brief
Tom Hunt shares zero‑waste UK‑style fridge‑raid minestrone
The recipe combines split peas, lentils, barley, spelt and seasonal vegetables for a hearty, waste‑reducing soup.
By Felo News Desk · Published
Chef Tom Hunt has published a “fridge‑raid” minestrone that adapts the Sardinian classic for British pantries, aiming to minimise waste while drawing on the longevity‑focused diets of the world’s Blue Zones, the Guardian reported.
What happened
The soup uses a grain‑and‑pulse mix of split peas, lentils, barley and spelt, or any equivalent dried or canned beans. Hunt recommends adding the tin liquid (aquafaba) only near the end of cooking. Leafy greens such as beetroot, chard and cauliflower leaves replace fennel, and a blend of carrots, celery, alliums and tomatoes forms the base. After sautéing aromatics, water is added to cover the ingredients by about 2½ cm, then simmered uncovered for an hour before stirring in small pasta shapes and additional water if needed.
What was said
Hunt told the Guardian, “I’ve generalised ingredients into groups such as alliums… to inspire you to use up whatever you have in the house and what’s in season.” He also notes the dish can be batch‑cooked and stored for later meals.
Key facts
- The recipe uses split peas, lentils, barley, spelt and optional canned beans. (theguardian.com)
- Leafy greens replace fennel, featuring beetroot, chard and cauliflower leaves. (theguardian.com)
- The soup is simmered uncovered for an hour before adding pasta. (theguardian.com)
Sources
- [1] theguardian.com — originally reported as “Tom Hunt’s recipe for fridge-raid minestrone, UK-style | Waste not”
