Food & Wine
Vegetable minestrone soup
Minestrone is one of those life-restoring soups, and another one that gets better after a couple of days in the fridge. Try this veggie option today!
Ingredients:
- 2 onions chopped
- 2 carrots cubed
- 1 leek, sliced lengthways, cleaned then chopped
- 1/4 cabbage, sliced
- 4 cloves of garlic, roughly chopped
- 1 celery heart, chopped
- 1 potato, diced as big or small as you like
- 1 or 2 handfuls of baby spinach
- Salt/Pepper
- Olive oil
- 1/3 of a tin of tomatoes
- Parmesan cheese
- Carnaroli rice (1/4 of a cup per person/serving)
- Cannellini beans (Tinned, in brine. But rinse under cold water)
Method:
- To begin, chop the veggies, being as rough or as fine as you like.
- Heat a generous amount of olive oil in a pot and add the onions, carrots, leek, cabbage, garlic and celery heart. Sweat the lot down for 5 to 10 minutes on a medium heat, until the onion is going translucent and the cabbage has wilted.
- Top up with water/stock and add a generous pinch of salt, along with the tinned tomatoes and diced potato.
- Simmer for 45 minutes, then add the beans and taste to check the seasoning.
- Simmer for another 15 minutes before adding the rice and spinach.
- Keep an eye on it and once the rice is cooked, after maybe 10 minutes or so, double check the seasoning, add any pepper, and serve with a grating of parmesan and dribble of extra virgin olive oil.
- This will keep in the fridge for four to five days, if it lasts that long! The rice can be swapped out for your favourite pasta too, or just have both!
What an incredible dish! This sounds as though it’d be a delicious dinner option to enjoy all year round! What’s your favourite type of soup?
Let us know in the comments.
Written by Jared Wilson. First appeared on Stuff.co.nz.
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