Soup season is in full swing and I haven’t shared a soup recipe with you in ages! Well apart from the free e-cookbook you can get of my 8 best soup recipes, when you subscribe that is. Don’t forget to do that if you’d like to get a copy of it, it won’t be available for too long 😉 Anyway, I’m really feeling the cold at the minute, we were supposed to have snow last week but that never materialised, much to my daughter’s disappointment. I can’t say I was disappointed though, I’m not really a fan of snow after Christmas 😉 I mean the type of snow we get here in the UK, especially in the east of England, it never really amounts to much. We’ve been here 3 years now and there’s not been a snowman in sight! Anyway on to this hearty minestrone soup!
In keeping with my “January needs pasta” philosophy I have a very hearty, jam packed, veggie minestrone soup for you today. This minestrone soup is totally satisfying, warming and comforting, everything a winter soup should be I think, it takes a little longer to make then most soups but it is worth taking the time to make it. I’ve added two types of beans to this recipe but if you prefer you could just go for one, I have also used Cavolo Nero here too but if you find that too strong you could try curly kale or spinach. This minestrone soup is quite chunky, it could almost be a stew in fact, so I like to have this for dinner with some good bread, yes double carbing it right there, you may want to go for a smaller portion if you want it for lunch, it’s up too you 😉 This soup will keep in the fridge after cooling, for up to 3 days.
You might remember that I am on a bit of a mission to get more pulses into our diet here at chez Alston, well today is Global Pulse Day, I know, I had no clue this was even a thing until today, so there you go. Anyway I like this, pulses are good for us, they are rich in fibre and protein, and low in fat. They are good for our heart health and our guts so I have been making more of an effort to include more of these in our weekly meals. And I have to say it’s been fairly easy, especially with my girl, who I thought would balk at the idea, she has loved some of the recipes I have come up with, every victory counts folks! So if you would like to find out more about pulses have a look at Pulses.org, they have lots of good information there. I have quite a few recipes here on the blog with pulses if you’d like to give them a go, the most popular ones are : Spinach & Black Bean Enchiladas, Spaghetti with Kale, Mushrooms & Lentils , Meat Free Cottage Pie , Beef, Bean & Chorizo Chilli and Spicy Tomato & Red Lentil Soup enjoy x
Hearty Minestrone Soup
- 1 tbs olive oil
- 1 medium brown onion , 120g, chopped
- 2 sticks of celery , 150g, chopped
- 2 cloves of garlic , minced
- 3 carrots , 250g, peeled and chopped
- 1 x 400g can of peeled plum tomatoes
- 1 heaped tbs chopped parsley
- 1 sprig of thyme , leaves picked
- 1 fresh bay leaf
- 1/4 tsp each of ground black pepper and sea salt
- 1.5 L vegetable stock
- 100 g Margheritine pasta , any small pasta will do.
- 1 x 400g can borlotti beans
- 1 x 400g can cannellini beans
- 100 g cavolo nero
- To Serve: grated parmesan , basil leaves, good quality bread
- Heat the oil in a large heavy based saucepan, add the onion and celery and cook over a medium heat for about 10 minutes, until the onion is soft.
- Add the carrot and garlic and cook for another 5 minutes, then add the tomatoes, salt and pepper. Cook for about 10 minutes, using a wooden spoon to break up the tomatoes and stir occasionally.
- Then add the stock, parsley, thyme, and bay leaf and simmer for 20 minutes.
- Now add the pasta and beans and cook for another 8 - 10 minutes, then add the cavolo nero and cook for about 5 minutes.
- Serve with grated parmesan, basil leaves and some good bread.
This time last year on The Last Food Blog – Oat, Date & Peanut Power Bites