Hearty Everything Minestrone
Hearty Everything Minestrone
Vegetarian / Gluten Free
Serves 6 (on average)
Minestrone means “big, thick soup” in Italian. It has been around for centuries and there is no exact way to prepare it. This wholesome, delicious and versatile soup is not a recipe as such, but more of a suggestion for you to be inspired. What better way to use all those veggies you’ve had high hopes for in the fridge, but by the end of the week have somehow been overseen and forgotten? This is the magic of the minestrone: use any combination of vegetables, herbs and spices you have on hand and it will turn out packed full of goodness and flavour every single time. And, of course, one of the healthiest things you can eat!
Ingredients
Any combination of organic vegetables and pulses. We used leeks, shallots, celery, carrots, courgettes, white potatoes, sweet potatoes, red peppers, mushrooms, chopped tomatoes, cannellini beans, curly kale and parsley
Vegetable or chicken broth, plus extra boiled water
Spices: We used oregano, bay leaves, salt and pepper
Other flavour enhancers: We used white wine, tomato paste, Worcestershire sauce, soy sauce, mustard and grated cheese
Method
Start by heating some avocado oil in a large, deep saucepan. Sauté the shallots, leeks, celery and carrots. Add a glass of white wine. Lower the heat and allow to simmer for a few minutes to soften.
Next, add the potatoes, sweet potatoes and courgettes, then the mushrooms, peppers and tinned cannellini beans (drained and rinsed).
Pour about half to one litre of broth, then enough boiled water to cover the veggies. Add a tin of chopped tomatoes.
At this point add your choice of seasonings, herbs, spices and sauces. Stir everything together and allow to simmer until the potatoes and veggies are fork tender.
Remove from the heat and stir in some chopped kale and parsley. Melt in some grated cheese, check seasoning and serve into bowls. Top with some extra cheese and freshly ground black pepper and serve with rustic bread for dipping. Enjoy!
Method
Use any veggies you desire, but try to include onions, carrots, celery and tomatoes, as they add lots of flavour.
Chop your veggies small, but not too small. A variety of sizes makes the soup more interesting.
Feel free to add any pulses you like, such as kidney beans, chickpeas, lentils etc. Use cooked varieties, or tinned (drained and rinsed).
Add the veggies in a sequence, starting with the ones that take longer to cook. Add delicate greens such as kale, spinach and parsley or other herbs at the very end, off the heat and allow them to simply wilt.
You can include cooked pasta or rice in place of the potatoes. Cook separately until al dente, the stir in towards the end.
You can also add chopped pieces of bacon, chicken, other meat, or tofu for a richer soup.
Any left overs can be stored in the fridge for a few days, or freezer for longer.
For fussy eaters, this soup can be blended into a very smooth purée, in which case the pasta or rice needs to be added after processing. Dilute with a little water or milk if it is too thick and adjust the seasoning, unless you prefer to use it as is, as a pasta sauce.
In order to maintain and preserve all the vitamins and nutrients of the vegetables, try not to cook longer than necessary. As soon as the potatoes, carrots and any harder vegetables are tender, the minestrone is ready.
