Beat the Winter Chills
Few things beat a big, hearty plate of pasta when the cold starts creeping in…. Except, perhaps, a bowl of soup so this week’s recipe ticks all the boxes: it’s rich, loaded with carbs and a truckload of cheese.
There are two things that inspire me to make this minestrone: cold, rainy weather, and a particular plate of my grandmother’s which is now in my possession. If I see this plate on a winter’s day, it’s guaranteed that I instantly want to make this soup!
You’ve got a friend in soup. It’s there for you in sickness and in health (and hangovers) and even better - there’s no set recipe but while you can add almost anything to a minestrone, keep it simple, keep it fresh and keep in seasonal, don’t overwork and the final result will be amazing
Minestrone
- Serves
- 6
- Passed down from Grandma
- Prep time
- 15 minutes
Ingredients
- 3 tbsp extra-virgin olive oil, plus extra for serving
- 2 cloves garlic peeled and smashed using the side of a knife
- 1 brown onion, diced (optional)
- 150g potato, cut into bite-sized chunks
- 200g (1 cup) canned crushed tomatoes
- 200g (1 cup) canned lentils, rinsed and drained
- 180g (1 cup) canned chickpeas, rinsed and drained
- 170g (1 cup) canned cannellini beans, rinsed and drained
- 125g zucchini, cut into bite-sized chunks
- 85g (1 cup) savoy cabbage, chopped
- 65g cauliflower florets, cut into bite- sized chunks
- Handful fresh basil leaves
- Sea salt and freshly ground black pepper
- 50–55g short pasta
- Grated parmesan for serving
- Finely diced long red chilli for serving (optional)
Method
- Heat the oil and garlic in a large heavy-based saucepan over medium heat and cook for 5 minutes or until the garlic is golden brown. Remove using a slotted spoon and discard.
- Add the onion, if using, and sauté for 6–7 minutes, until soft. Add the potato and crushed tomatoes and stir for about 1 minute, then add the tinned legumes, remaining vegetables and basil.
- Cover with 1.5–1.8L of water, season generously with salt and pepper and bring to the boil. Cook, stirring frequently so the ingredients don’t stick and burn on the base of the pan, for about 1 hour, until the vegetables are completely soft.
- Tom’s Tips