Minestrone

Minestrone (Vegetarian)

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.

Garnish with parmesan and parsley

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