Cookbook released
March 14th!
Cookbook released
March 14th!
(postage included)
(postage included)
vegetable minestrone

There must be as many versions of minestrone as there are vegetables growing in the Italian soil. This recipe is inspired by a meal we had in Taormina one warm evening. Minestrone often features pasta or grains, but this vegetable-based soup keeps things light. A dash of basil and tomato adds a burst of summer. The vegetables can be adapted, particularly for whatever is in season. For something heartier, feel free to throw in ½ cup of small pasta when you add the leafy greens. This is also refreshing served cold.
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SERVES 2-4 | 25 MINUTES
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INGREDIENTS
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2 tablespoons olive oil + extra to serve
1 onion, diced
1 celery stick, sliced
1 carrot, sliced
2 medium potatoes, peeled and cubed
2 ripe tomatoes,
roughly chopped
1 litre vegetable stock
200g leafy greens such as kale or silverbeet, chopped
250g cannellini beans
few basil leaves
1 teaspoon salt
cracked black pepper
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METHOD
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Heat the oil in a large pot. Add the onion and sauté for several minutes over a medium heat until soft. Stir through the celery and carrot and cook for 2 minutes. Add the potatoes and tomatoes. Pour in the stock, cover and bring to the boil. Simmer for 5 minutes.
Add the leafy greens and cannellini beans. Cover and simmer for a further 10 minutes.
Check seasonings, adding ½ to 1 teaspoon of salt to taste. Crack in the pepper. Tear in the basil leaves.
Drizzle over olive oil to serve.
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