Menu

Hearty minestrone soup

Prep 15 min - Cook 1 hr 35 min / Serves 4-6 / Photographer - Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

Directions

  1. Prepare ingredients by dicing into small pieces.
  2. In a large pot heat olive oil on medium heat.
  3. Add onions and cook till slightly transparent.
  4. Add carrots for 3 minutes, stirring occasionally.
  5. Add sweet potatoes for 3 minutes, stirring occasionally.
  6. Add celery for 3 minutes, stirring occasionally.
  7. Add zucchini for 3 minutes, stirring occasionally.
  8. Add cabbage for 3 minutes, stirring occasionally.
  9. Add tomatoes for 5 minutes.
  10. 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.
  11. Add cannellini beans for 15 minutes.  Serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Vegetable stir fry with quinoa & mustard dressing

A bright and cheery arrangement of lightly stir-fried vegetables layered over a bed of quinoa and topped with a lemon, olive oil and mustard dressing…

Buckwheat & cheese fritters

Buckwheat fritters are a northern Italian dish from the Lombardy region. Several buckwheat dishes are the specialty of certain towns within the region and are not found in any other parts of Italy …

Linguine with roasted capsicum, green olives & chilli

Pasta has always been a favourite for the cook and the family. Especially welcome on the days that you want to whip something up quickly …

Super easy chicken cacciatore

This meal is great for those busy days where you crave that little extra but haven’t got the time. Using chicken thigh fillets short cuts the lengthy cooking time of regular chicken pieces and you still…

Roasted capsicum & tomato soup

We love the taste of roasted vegetables and in a soup it is simply delicious. Tomato soup is totally transformed when roasted capsicums are added. Any type of tomatoes can be used, we prefer…