Minestrone soup - a summer and winter favourite!

Posted on August 31, 2015 by Toral Shah | 0 Comments

It's a rainy Bank holiday Monday and I'm recuperating from two wonderful weddings of dear friends. It feels like the end of summer but I'm hoping that September brings us sunshine and an Indian summer. But in the meantime, I pulled out some of my favourite soup from the freezer - I make this in big batches! It is best fresh but freezes well.

Minestrone soup

Serves 4 (generously!)

3 tbsp olive oil, plus extra to serve


1 onion, chopped


2 clove of garlic, crushed


2 carrots, cut into 1cm dice


2 sticks of celery, cut into 1cm dice


1 courgette, diced,

handful of fresh peas or broad beans,

half a head of fennel, diced,

½ Savoy cabbage, shredded

1.5l good quality homemade chicken or vegetable stock


1 potato, cut into 2cm dice


200g cooked and drained borlotti beans


Grated parmesan and a few basil leaves, to serve

  1. Heat the oil in a heavy-based pan and add the onion and garlic. Soften over a medium heat for 5 minutes, without allowing them to colour, then add the carrots and soften.
  2. Add the rest of the seasonal vegetables in order of cooking time (courgette and fennel will take longer than peas or fresh beans for example) and allow to soften slightly – they don't need to cook through at this point. Stir in the potato.
  3. Add the stock and the borlotti bean. Bring to the boil, then turn down the heat and simmer for about 15 minutes until the potato and rice are cooked. Season to taste.
  4. Serve with a drizzle of olive oil, a grating of parmesan and some torn basil leaves.

 

Posted in RECIPES


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