Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mighty minestrone. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Mighty Minestrone is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Mighty Minestrone is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mighty minestrone using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mighty Minestrone:
- Take 1 onion, diced
- Take 1 carrot, diced
- Get 1 stick celery, diced
- Get 2 cloves garlic, crushed/finely chopped
- Prepare 1 courgette, diced
- Make ready 2 small pots, diced
- Get 2 heaped tbsp tomato puree
- Make ready 1 L veg stock (I use Kallo)
- Take 2 bay leaves
- Prepare 1 can borlotti beans, drained and rinsed
- Take 1 handful shredded cavolo nero
- Get 2 handfuls small pasta or broken up spaghetti
- Take Parmesan rinds or vegetarian alternative
- Take Extra virgin or rapeseed oil
- Make ready Salt and pepper
- Prepare (Optional) 1 tsp of green pesto
I ate many Italian soups as a child, so I think this is why I love this so much. In large pot, heat oil over medium heat. Stir in garlic, basil, thyme and a pinch of pepper. Mighty minestrone soup A delicious, hearty soup.
Instructions to make Mighty Minestrone:
- Add a lug of oil into a large pan. Add the onion, carrot and celery and soften for 5-6 minutes until translucent. Add the garlic and soften for 2 more minutes.
- Add the tomato puree to the pan, stir and cook out for 2 minutes. Add the potatoes and stock. Bring to the boil then add the courgette, borlotti beans, pasta, Parmesan rinds (or veggi alternative if using), bay leaves and seasoning.
- Simmer for around 15 mins until the potatoes and pasta are cooked. A couple of minutes from the end, add the cavolo nero and add a drop more water if you need to make it more ‘soupy’.
- Pull out the rinds and bay leaves. Serve with grated Parmesan and teaspoon of pesto on top of each bowl, if using.
- Don’t have borlotti beans? Use pinto or cannellini beans -No Parmesan rinds? Don’t let it stop you, just save them in a bag in the fridge or freezer for next time….they keep for ages! -No cavolo nero? Use kale as an alternative or spinach -Feel free to add and interchange vegetables that you have or that need using up.
You can use any type of canned or dried beans in this recipe. Adapted with permission from The Basic Shelf Cookbook, published by the Canadian Public Health Association. Vegetarian Freezer-friendly How to Make Mighty Good Minestrone Soup. Add diced potato and celery and cook until almost tender but still firm. A big pot of soup is warm and comforting.
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