Thick vegetable soup

Thick vegetable soup

Minestrone

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

In Italy there are as many recipes for minestrone (‘big minestra’ as soups are called when based on vegetables and greens) as there are households. Depending on what is in season, or what is in the house, a minestrone can vary a lot, though usually it includes some beans, potatoes, tomatoes, cabbage, spinach, cauliflower, carrots, with herb flavours like basil, rosemary and even pesto.

Ingredients

Quantity Ingredient
1 large onion, peeled and diced
6 tablespoons olive oil
150g carrots, peeled and diced
150g courgettes, diced
1.5 litres vegetable stock or water
2 vegetable stock cubes
10 basil leaves, shredded
salt
50g parmesan, freshly grated, (optional)
extra virgin olive oil
150g potatoes, peeled and diced
150g celery, diced
150g tomatoes, diced
150g fresh borlotti beans, podded
or 150g cooked chickpeas
pepper

Method

  1. Fry the onion in the olive oil in a large pan for about 5 minutes, then add all the diced vegetables and the beans or chickpeas. Cover with stock or water, crumble in the stock cubes, cover with the lid and leave to gently simmer for 30 minutes, until the vegetables are soft.
  2. Add the basil and season to taste. Sprinkle with Parmesan, if desired, drizzle with extra virgin olive oil and serve.

To make it more special

  • The soupe au pistou of Provence is nothing more than a minestrone with the addition of pistou, the French version of pesto, at the end. Try this for a glorious taste. Some people add short pasta to thicken the soup, and you can use rice as well. If you want to, add 60 g of either of these halfway through the simmering of the vegetables.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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