Minestrone Super Soup
Prep Time:12 Mins, Cook Time: 30 Mins, Total Time: 42 Mins
November 17, 2013
I haven’t made a minestrone soup for years. Definitely pre-kids so it’s been quite a while! And I’m not entirely sure as to why not. Admittedly there’s a teensy weensy bit more prep involved in a minestrone than your average veg soup as the veggies have to be finely diced and shredded, but they could just as easily be pulsed in a food processor. And they can be packed full of healthy goodliness, tomatoes, carrots, celery, onions, potatoes, cannellini beans, spaghetti, fresh rosemary, cabbage and kale galore, plus anything else you fancy throwing in!. Being more of a full blow stew than a soup, it’s certainly perfect for these cold wintery days. And as my kids chowed down with gusto it’s a very good thing! Served with homemade Pumpkin & Cheese Scones (recipe coming soon!) it was a more than substantial family dinner for us all. At least twice over.
To be honest the soup and scones were supposed to be part of Francesca’s school project, we were making ‘Percy the Park Keeper’ a warming lunch. But Frannie, as ever, did precisely thirty seconds of prep before scarpering off to find something more interesting to do, remarking that Jacques and I were the “cookers”, not her. Luckily for me sous chef Jacques happily stepped up to the mark and got stuck into plenty of useful chopping. He’s obsessed that boy. If there’s anything occurring in the kitchen, he’s there, wanting to assist stir, chop or taste.
Being as this is a cross between a Soup, Stew & One Pot Wonder I shall of course be entering it to the Four Seasons Food challenge, a seasonal cooking event hosted by myself and Anneli of Delicieux. And to Karen’s Cooking with Herbs challenge over at the fabulous Lavender and Lovage. To Helen & Camilla‘s Credit Crunch Munch as this is most definitely budget-friendly fodder with one cheap-to-make pot happily feeding a family a couple of hearty meals, hosted this month by Sarah over at Dinner with Crayons. And finally to A Mummy Too‘s Recipe of the Week event.
I should also confess I’m well aware that these photos are dreadfully yellow tinged, symptomatic of trying to take a photo with artificial light. I really must get my act together and make more food in the day light hours! Or invest in some lamps and studio kit, any suggestions or recommendations anyone?
Carrots, Celery, Onion, Garlic, Tomatoes, Cannellini Beans, Cabbage, Kale
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Families, Family Lunches or Dinners, Making Ahead, Freezing, Making with Kids, Vegetarians, Vegans
Makes 6 – 8 big servings.
Vary your veggies as to what’s seasonal or you have in, there’s no rules here other than dice them fairly finely. Dice the veggies by hand or to save time pulse in a food processor (if you don’t have a sous chef to hand that is!)
If making for littlies use a low or reduced salt stock, I use Marigold Reduced Salt.
One big saucepan or hob proof casserole
Minestrone Super Soup
Ingredients Prep Time:12 Mins, Cook Time: 30 Mins, Total Time: 42 Mins
1 tablespoon olive oil
1 onion, finely diced
2 celery sticks, very finely diced
2 large carrots, very finely diced
2 cloves garlic, finely chopped
2 medium potatoes, very finely diced
2 tablespoons tomato puree
1 400g tin chopped tomatoes or 400g fresh chopped tomatoes
1 dessertspoon fresh rosemary, finely chopped
1.5 liters hot veggie stock, I use Marigold reduced salt
1 400g tin cannellini beans, drained and rinsed
100g spaghetti, snapped into small pieces
200g cabbage or kale or any other green leafy veg, finely shredded (I used a mixture of cabbage & kale)
1) Heat the oil in a large saucepan or casserole, add the onion, celery and carrots and cook for 5 minutes stirring fairly regularly
2) Add the garlic and potatoes and cook for a further 2 minutes
3) Stir in the tomato puree, chopped tomatoes, rosemary, hot stock and a generous amount of black pepper. Bring to a simmer, cover and allow to cook gently for 10 minutes
4) Tip in the beans, snapped spaghetti and the finely shredded greenery of your choice. Leave to cook for a further 15 to 20 minutes, stirring from time to time.
Serve hot with chunks of bread and butter or freshly baked savory scones or muffins