Minestrone
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- Serves: 6-8
- Preparation: 5
- Cooking: 25
- Ready: 30
Minestrone soup is a daily staple for some of the longest-living families in Sardinia, Italy, and this version is hearty, flavoursome and brimming with plant-powered goodness!
Ingredients
- 1 white onion
- 2 celery sticks
- 2 medium sized carrots
- olive oil
- 4 cloves garlic
- 3 bay leaves
- 1 courgette
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 4-5 tablespoons tomato paste
- 200 g any small pasta
- 1 litre vegetable stock
- 1 tin cannellini beans
- 1 tin butter beans
- fresh basil
- handful chopped curly kale, cavolo nero or greens
Method
Dice the onion, celery and carrots then sauté these in a pan with a little olive oil until soft.
Add the garlic, bay leaves and chopped courgette and cook for a further 5 minutes.
Season generously and add the dried thyme and oregano followed by the tomato paste. After a few minutes, add the small pasta and vegetable stock.
Simmer briefly for 5 minutes and add the tinned beans, basil and kale. Stir and cook on a medium heat with the lid on for a further 5 minutes.
Serve with a drizzle of extra virgin olive oil and some crusty bread.