This is my own vegetarian version of a minestrone soup recipe, made with vegetables and herbs from my garden. It's designed for a soup maker, but if you don't have one there's a note at the end to adapt it for a saucepan.
Ingredients
1 tablespoon olive oil
3 cloves garlic, crushed or chopped
1 yellow onion, chopped
2 medium carrots, peeled and chopped to the size you want it in the soup
2 handfuls of kale leaves, chopped to the size you want it in the soup
1/2 celery rib, chopped to the size you want it in the soup
2 cups cherry tomatoes, halved (about 1 punnet)
Handful of celery leaves, finely chopped
Handful of parsley leaves, finely chopped
1 teaspoon oregano or marjoram leaves, finely chopped
1 can red kidney beans, rinsed and drained
Handful of small dried pasta pieces (I broke up some dried spaghetti)
1/3 chopped yellow pepper
1 rounded tablespoon tomato puree
1 1/2 litres vegetable stock, made with 6 level teaspoons of vegetable bouillon
Method
Fry the onions and garlic in the olive oil for a minute or two.
Add to soup maker, then add all other ingredients apart from the stock.
Add stock to the level indicated in your soup maker. Stir so that some of the liquid gets to the bottom (helps prevent burning).
Cook on the "chunky" setting.
Top up with remaining stock and stir.
Delicious served with chunky bread. Can be eaten straight away or frozen for future use.
If you don't have a soup maker: Use an extra tablespoon of olive oil and fry the onion and garlic in a large pan until they soften. Add all other ingredients, bring to the boil then lower the heat and simmer gently for 30 minutes, stirring frequently.
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