MINESTRONE

A perfect meal to replenish energy, Minestrone is a very popular Italian vegetable soup. Healthy and nutritious, it’s best paired up with freshly baked white bread to dunk in the broth.

INGREDIENTS:

2 tbsp olive oil, 1 bulb onion chopped, 2 garlic chopped, 150 gm diced potato, 100 gm green peas, 150 gm diced carrot, 50 gm diced celery, 50 gm leek diced, 100 gm cauliflower, 100 gm zucchini green, 150 gm, green beans cut same size as potatoes 100 gm, 100 gm savoy cabbage spinach cut into match size stripes, 100 gm white or kidney beans, 3 pcs tomatoes, peeled, seeded and chopped, 30 gm parsley chopped, 4 pcs fresh basil leaves chopped, salt and white pepper to taste, 150 gm small pasta, 50 gm parmesan cheese shavings, 1.2 lt chicken or vegetable stock.

METHOD:

Clean or peel the vegetable and cut into bean sized pieces, chop the onion, garlic, parsley and shred the basil leaves. In a deep soup pot, heat some olive oil and sauté the onion and garlic until translucent. Then add the vegetable and continue sautéing for several minutes over medium heat. Season with salt and white pepper, add a bit of parmesan crust, then cover with cold water and let simmer for about 30 to 40 minutes. In the last 10 minutes of cooking time, you can add pasta like ditalini, riso pasta or any short-sized pasta. Please note that by adding pasta you might need to add additional boiling water, if the broth gets too thick. Just before serving, add the chopped parsley and shredded basil and droplets of your best virgin olive oil.