Winter Minestrone Soup
Recipe of the month for November 2022, originally from the Atmos newsletter.
Did you know that there is no official 'minestrone recipe'? This is because it is a dish based on vegetables that are in season at that time. So, you can fill your minestrone with what you have at home, and put a new, creative version of this delicious meal soup on the table every season!
This minestrone is filled with vegetables that can be grown in the Netherlands at the end of autumn or the beginning of winter, perfect for this time of year.
Credits to the ceased "Ik eet duurzaam" email blast, thank you Sander for making them.
Ingredients
- 3 tablespoons of oil
- 2 cloves of garlic (minced)
- 1 leek (sliced in rings)
- 3 celery stalks (diced)
- 150 gr winter carrot (diced)
- ½ celeriac (in small cubes)
- 1 can of diced tomatoes (400 gr)
- 1 ½ liter vegetable stock (2 tablets)
- 2 tbsp thyme (fresh)
- 100 gr pasta of your choice
- 400 gr beans of your choice (think of kidney beans or capuchins)
- 100 gr parmesan cheese flakes (vegan alternative: nutritional yeast flakes
Preparation
- Heat the oil in a large pan, fry the leek, garlic and celery for 5 minutes, without discoloring them. Add the carrot, celeriac, diced tomatoes and thyme. Add 1 liter of the broth. Bring to a boil and add salt and pepper to taste. Let the soup cook for 10 minutes.
- Add the pasta and the beans, let it cook until the pasta is cooked (approx. 10 minutes).
- Serve the soup with extra black pepper and Parmesan cheese or nutritional yeast flakes. Also delicious: heat up a ciabatta or focaccia bread and serve with the soup.
Comments
Log in to read and post comments