Minestrone

minestrone

I think the best winter warmer food is Minestrone. A simple traditional Italian soup with a selection of vegetables, beans and pasta is just the comfort you want after a cold day out, warming your cold bones. It is nourishing but still quite light, full of perfuming garden herbs that wake up the appetite and make the soup easy to digest. I shared it tonight with my friends and we just couldn’t stop humming with pleasure. There are many ways of making it. I prefer it without tomatoes, with clear broth and a nice sprinkle of parmesan cheese on top. Here’s my recipe:

3 tbsp olive oil

1 large onion

1 stalk of celery

2 carrots

3 big potatoes

1 can of beans (mixed, borlotti or cannellini)

1 cup of frozen peas

Handful of green beans

1 cup of small pasta

1 clove of garlic

1 stock cube

Pepper

Thyme

Sage

Parsley

Himalayan Rock Salt

Fry chopped onions and celery in olive oil, add all the rest of chopped vegetables, herbs and stock cube. Let boil until potatoes are soft. Add pasta, beans, crushed garlic, pepper and salt. Cook until pasta is al dente. Serve with a dash of olive oil and grated parmesan cheese.

Tip: if you know you’re cooking more than you’ll eat, you should cook the pasta separately. It will become soggy and lose being al dente if you leave it in the soup. If you freeze the soup only you can always cook some more pasta alongside with it.

 

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