Version 203 because I make it a different way every. single. time. This is how I made it last weekend…
When I was a kid minestrone was probably my favourite food, especially because Mum and Nonna used to add pasta near the end so the extra liquid was soaked up and it went all thick and delicious (and I’m pretty sure Nonna did, and still does, put a lot more parmesan in it than I realise… SO good). As an adult I class minestrone as any soup packed with vegetables that ends up a reddy-orange colour, so as you can imagine it changes all the time depending on what’s in the fridge and what I feel like.
The only essential? Pumpkin, and you absolutely MUST keep cooking minestrone until the pumpkin disintegrates or it’s totally not worth the time it took you to chop everything. Wait, it’s worth it.
- ½ a small pumpkin, cut into chunky chubes
- 1 can of crushed tomatoes
- 2 cloves of crushed garlic
- 1 bay leaf
- 1 cup of frozen broad beans
- 1 head of broccoli, florets cut off and stem sliced
- A handful of french beans, ends cut off and halved (you could use frozen)
- ½ a green cabbage, finely sliced
- A handful of fresh basil
- 1 tbsp of olive oil
- 1 whole fresh chilli, cut in half (optional)
- 1 can of chickpeas, drained and rinsed well
- ½ a cup of parmesan
- Extra parmesan, black pepper, dried chilli and extra basil or parsley, to serve
- Place all ingredients except for the chickpeas, parmesan and extras to serve in a large saucepan.
- Pour in enough water so that the ingredients are just covered.
- Bring to the boil and then simmer for 1-2 hours, or until the pumpkin is disintergrated and the soup starts to thicken.
- A few minutes before taking off the heat, add the chickpeas and stir.
- Once the heat is turned off, stir through your ½ a cup of parmesan (omit or replace with nutritional yeast to keep this dish vegan)
- Serve with black pepper, fresh herbs, extra parmesan and chilli flakes.
If you want to add pasta (I am trying to keep my meals lighter which is why I didn’t include it in this version), just be sure to add the pasta 15-20 minutes before taking it off the heat to allow it to cook properly.
If you want to totally blow your minestrone game out of the water, hand made pasta still covered in flour is AMAZING in minestrone, but obviously takes a bit longer to prepare! Better as something to try if you’re making pasta one day and can spare a couple of handfuls for tomorrow’s soup.
What do you put in your minestrone?
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