Minestrone Soup

Here is a delicious and warming winter recipe from http://www.taste.com.au.  It is healthy, economical and easy to make and serves 4.  I have added finely chopped kumara (sweet potato) and pumpkin sometimes for extra  flavour and some dried chilli and substituted bok choy for spinach.  Perfect for a cold winter night.  Enjoy!

 

Minestrone
delicious. – June 2007 , Page 101

Recipe by Jill Dupleix

Photography by Steve Brown

  • 2 celery stalks, halved lengthways, thinly sliced
  • 1 leek, thinly sliced
  • 2 garlic cloves, crushed
  • 1 large carrot, finely chopped
  • 2 desiree potatoes, chopped
  • 2 tsp tomato paste
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 1.5L chicken or vegetable stock (or water)
  • 400g can cannellini beans, rinsed, drained
  • 2 small zucchini, finely chopped
  • 100g each frozen peas and baby spinach leaves
  • Chopped flat-leaf parsley, to serve
  • METHOD
  • Heat oil in a large heavy-based pan over medium-low heat. Cook celery, leek, garlic and carrot, stirring, for 5 minutes.
  1. Add potato, paste, bay leaves, thyme and stock, then bring to the boil over high heat. Simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.
  2. Add beans, zucchini, peas, salt and pepper. Simmer for 6-8 minutes.
  3. Stir in spinach, then divide among warm bowls, season and serve scattered with parsley.

 

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