Minestrone is one of those soups that can be a hit or a complete miss. I remember going to a restaurant in my younger days and eating minestrone that was the worst dirty water ever tasted and it was not because it lacked salt or pepper but because there was not enough quality vegetables to flavour the soup. This recipe that I use in the restaurant is second to none; it is rich in flavour and has plenty of vegetables.
Ingredients
Olive oil
200gr of Carrots cubed
200gr of Celery cubed
200gr of Onion cubed
200gr of Potatoes cubed
1 can of Butter Beans
200gr of Cabbage shredded
200gr of Zucchini diced
200gr of Cauliflower cut into florets
100gr of spinach or cavolo nero
2 Bay leaves
Salt and pepper
2 garlic cloves whole
200gr diced Italian tomatoes
Water or stock
Basil
Parmigiano
Method
Heat the olive oil in a large stockpot, add the celery, onion, carrot, potatoes and garlic, sauté until all fragrant, at this stage remove the garlic. Add the beans and the tomatoes and fry for a few minutes, add the cabbage, cauliflower, basil and bay leaves and add water to cover completely. Simmer for an hour and then add the zucchini and continue simmering for another 15 minutes, season with salt and pepper and cook for a further 10 minutes, adjust the seasoning and turn the heat off.
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