Minestrone Soup is a favourite of mine, not only because it tastes delicious but also because it uses up many of the surplus vegetables you find at the end of the week. This version is simple, and prioritises speed without sacrificing taste. So please, go ahead and warm your house and hearts with this Minestrone.
Cooking Time: 40 minutes
+ 1 tablespoon olive oil
+ 2 cloves of garlic, chopped
+ 1 onion, chopped
+ 4 tablespoons of chopped flat-leaf parsley
+ 2 tomatoes, chopped
+ 2 sticks of celery, chopped
+ 1 carrot, roughly diced
+ 2 potatoes, chopped
+ 5 cups of vegetable or chicken stock
+ 1 tin of crushed tomatoes
+ 2 tablespoons of tomato paste
+ 1 zucchini, cut in quarters and then into slices
+ 1/2 cup sliced green beans
+ 3/4 cup small pasta shapes, like Risoni
+ 200g canned cannellini beans, drained and rinsed
+ salt and pepper, freshly ground
+ grated parmesan cheese (and a parmesan rind if you have one spare)
+ bread for toasting
Heat oil in a large saucepan, add garlic and onion, and fry gently for 5 minutes or until soft. Add 3 tablespoons of the parsley, plus the tomatoes, celery, carrots, potatoes, stock and tin of tomato. If you have a parmesan rind spare, this is the moment to add it to the pot so as to allow it to soften and infuse the soup with its flavour. Simmer, covered, for 15 minutes.
Stir in the tomato paste, zucchini, green beans and pasta shapes. Simmer for another 15 minutes. If you have prepared in advance, turn to low heat and await the hungry masses.
Lastly, just prior to serving add the cannellini beans and cook for another 5 minutes while preparing the toast. Season with salt and pepper, sprinkle with a touch of parmesan cheese and remaining parsley before serving. If you have added a parmesan rind – be sure to remove it prior to serving.
Original recipe sourced from the Lunchbox Bible.