Easy Minestrone
Minestrone is a thick vegetable soup of Italian origin, full of natural goodness and flavours.
This has to be one of my favorite ‘meal in a pot’ soups as it just about contains everything other than meat, and when eaten with chunky fresh bread is a very substantial meal. I prefer this soup with just beans and omit pasta as I find both make it too heavy but please, if you wish to add both do. I also like to use a food processor to chop all these delicious vegetables; naughty I know but so much quicker.
Ingredients
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4 tablespoons extra-virgin olive oil
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Vegetable Mix
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1 medium red onion- chopped
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2 medium carrots- peeled and chopped
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2 medium ribs celery- chopped
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2 cups chopped seasonal vegetables- such as potatoes, yellow squash, zucchini, butternut squash, green beans or peas
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4 cloves garlic- chopped
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Flavourings
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1 tbsp tomato paste
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½ tsp dried oregano
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½ tsp dried thyme
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Large pinch sea salt flakes
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2 bay leaves
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Pinch of chilli flakes- optional
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Freshly ground black pepper
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Liquid
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1 x 400g tin diced tomatoes- with liquid
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400mls stock- chicken or vegetable
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500mls water
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2 teaspoons lemon juice
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Beans
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1 x 400g can cannellini beans- rinsed and drained
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Garnish
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Freshly grated Parmesan cheese- optional
Instructions
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Prepare vegetable mix:
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01 Either chop by hand or place in a food processor and pulse quickly to a coarse mix.
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Assemble soup:
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02 Heat 4 tablespoons of the olive oil in a large saucepan over a medium heat.
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03 When the oil is hot, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
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04 Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes. Add bay leaves and chilli flakes.
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Add liquid:
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05 Pour in the diced tomatoes and their juices, broth and water. Season to taste with salt and generously with freshly ground black pepper.
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Cook:
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06 Raise heat to medium-high and bring the mixture to a slow boil, then partially cover the pot with the lid, leaving about a gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer. Cook for 15 minutes, then remove the lid and the beans. Continue simmering, uncovered, for 20 minutes. Remove the pot from the heat. Taste and season with more salt and pepper if necessary.
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Serve:
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07 Take to the table hot, ladle into individual bowls and garnish with plenty of freshly grated Parmesan.
Notes
Traditionally beans and pasta can appear in a minestrone but I prefer to just add beans. I use tinned beans for ease but of course, you can use dried beans, soaked and pre-cooked. If you wish to add pasta I recommend 100g of whole grain orecchiette, elbow or small shell pasta and do watch the consistency, as you may need to add more liquid than quoted to keep the soup light. Freezes well and will also keep fresh in the fridge for a couple of days.
