Winter Minestrone

There’s literally nothing better than curling up with a steaming bowl of hearty minestrone when there’s a chill on outside. So robust as to be a full meal, the extensive mix of veg is also a health paradise. Bulk it up with your favourite pasta and beans and settle in for some soul-hugging goodness.

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Winter Minestrone

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Course

Soups

Cuisine

Italian

Keyword

Basil, carrot, Carrots, Celeiry, Celery, Garlic, Onion, Oregano

Prep Time

20 minutes

Cook Time

1 hour

Servings

Ingredients

• organic olive oil
• 1 large organic onion peeled and diced small
• 5 cloves organic garlic peeled and minced
• 2 sticks organic celery diced, leaves sliced and included
• 2 large organic carrots peeled and diced
• 800 grams organic tinned tomatoes or fresh in summer
• 6 cups filtered water or organic stock
• 1 handful organic fresh basil or 1 tablespoon dried
• 1 teaspoon organic dried oregano
• 1 large organic dried bay leaf
• 1 tablespoon organic sugar
• 1 tablespoon organic sea salt adjust this if you are using stock and not water
• 1 teaspoon organic cracked black pepper
• 400 grams organic cannellini beans or other beans of choice, drained and rinsed
• 1 cup organic pasta of choice - something small

Course Soups Cuisine Italian Keyword Basil, carrot, Carrots, Celeiry, Celery, Garlic, Onion, Oregano Prep Time 20 minutes Cook Time 1 hour Servings Ingredients organic olive oil 1 large organic onion peeled and diced small 5 cloves organic garlic peeled and minced 2 sticks organic celery diced, leaves sliced and included 2 large organic carrots peeled and diced 800 grams organic tinned tomatoes or fresh in summer 6 cups filtered water or organic stock 1 handful organic fresh basil or 1 tablespoon dried 1 teaspoon organic dried oregano 1 large organic dried bay leaf 1 tablespoon organic sugar 1 tablespoon organic sea salt adjust this if you are using stock and not water 1 teaspoon organic cracked black pepper 400 grams organic cannellini beans or other beans of choice, drained and rinsed 1 cup organic pasta of choice - something small

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Instructions

1. In a large pot or dutch oven, heat the olive oil over medium heat and add the onion, garlic, celery and carrot.
2. Saute for about 10-15 minutes, turning heat down if it’s too much. You want the veggies soft and golden.
3. When you’re happy with the colour on the veggies, add the canned tomatoes, the water, basil, oregano, bay leaf, sugar, salt and pepper (remembering to adjust the salt if you are using stock).
4. Bring to a boil, then return to a simmer for as long as you’ve got - an hour is best. Pop in a piece of parmesan rind if you have one and let it do its thing.
5. With 20 minutes to go, add the beans and small pasta.
6. Taste for seasoning and serve. Awesome with a swirl of olive oil, some grated parmesan and a handful of fresh herbs.