Minestrone has been a favourite for many of our family members originating in Italy. Some were raised on it and some preferred eating it into old age. It has a wholesome flavour and gives you a warm and comforting feeling. Traditionally you would use potatoes in our recipe we use sweet potatoes as a slight variation which we feel works better. Also a lot of recipes use tin tomatoes we use fresh and when available vine ripened.
Ingredients
- 2 onions – peeled, rinsed, finely diced
- 3 carrots – peeled, rinsed, finely diced
- 2 cups sweet potatoes – peeled, rinsed, diced
- 2 celery sticks – washed, stringed, diced
- 2 zucchini – washed, diced
- 4 cups white cabbage – washed, diced
- 6 medium tomatoes – washed, diced
- 8-10 cups water – thicker soup 8 cups
- 400g / 14oz cannellini beans – rinsed and drained
- 6 tablespoons olive oil
Directions
- Prepare ingredients by dicing into small pieces.
- In a large pot heat olive oil on medium heat.
- Add onions and cook till slightly transparent.
- Add carrots for 3 minutes, stirring occasionally.
- Add sweet potatoes for 3 minutes, stirring occasionally.
- Add celery for 3 minutes, stirring occasionally.
- Add zucchini for 3 minutes, stirring occasionally.
- Add cabbage for 3 minutes, stirring occasionally.
- Add tomatoes for 5 minutes.
- Add 8 – 10 cups of water, mix, cover and bring to the boil on high heat.. Reduce to low heat and simmer covered for 60 minutes.
- Add cannellini beans for 15 minutes. Serve.
