Classic Vegetarian Minestrone
A classic Italian soup that once again owes its origin to simple country living. The soup was originally made from leftovers from previous meals so as not to waste perfectly good food. This makes it the perfect choice for a Planetary diet.
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Ingredients
- 1 large leek thinly sliced
- 2 carrots chopped
- 1 courgette/zucchini thinly sliced
- 4 ozs green beans halved
- 2 sticks celery diced or sliced
- 3 tbsps olive oil
- 6¼ cups vegetable stock
- 14 oz chopped tomatoes fresh or canned
- 1 tbsp fresh basil chopped
- 1 tsp fresh chopped thyme leaves Alternatively, ½ tsp dried thyme
- Salt and freshly ground pepper
- 14 oz kidney beans
- â…“ cup macaroni
- Parmesan cheese freshly grated
- Fresh parsley chopped for garnish
Instructions
- Prepare all of the fresh vegetables and put into a large saucepan. Add the olive oil and heat to sizzling. Cover and lower the temperature and sweat for about 10 minutes. Shake regularly to avoid burning.
- Add the vegetable stock, tomatoes, herbs, and seasoning. Bring to the boil, cover with lid, and simmer gently for about 30 minutes.
- Add the beans and pasta. Simmer for a further 10 minutes until the pasta is cooked.
- Serve hot sprinkled with Parmesan cheese and parsley.
- Prepare ahead and store in the fridge for a couple of days. Some people think this improves the flavor. It also stores well frozen in an airtight container.
Notes
In the summer, Minestrone is delicious when served cold. This makes it an ideal choice for a picnic or hike if you want a nutritious meal and don’t want to carry a stove.
When it comes to herbs and spices, use the recipe as a guide, but season to suit your taste buds.