Minestrone can be' tailor made', according to taste
This soup is so versatile, incredibly healthy and loved by everybody. Choose any of your favourite vegetables, preferably vegetables that are in season. This is my version of Minestrone.
I like to make quite a large batch, it can be eaten cold or reheated. You can also purée the soup, ending up with a velvety cream.
- Ingredients
- 1 Spanish onion, diced
- 1 leek, thinly sliced
- 100 gr borlotti beans, soaked over night
- 3-4 kipper potatoes cut into pieces
- 1/4 celery stick, diced, the young, green leaves as well
- 3 carrots, diced
- 1/2 a cauliflower, broken into small florets
- 1/4 savoy cabbage, sliced
- one big piece of pumpkin , diced
- 3-4 tomatoes, diced
- 2-3 zucchini cut into pieces
- one big handful of beans, cut into bite size pieces
- fresh parsley and basilico, chopped
- freshly grated parmigiano
- 2-3 litres of fresh chicken or vegetable stock
- salt and pepper to taste
Your choice of fresh vegetables
in a little butter and olive oil, gently fry the onions, leeks, carrots and celery
add the strained borlotti beans, pumpkin and cut potatoes, I do not peel the potatoes
add the chicken or vegetable broth and cook for about 15 minutes
now the cabbage, beans, tomatoes and zucchini
gently simmer the vegetables until tender ( about 15 minutes)
add the fresh, chopped parsley and basilico
serve with freshly grated parmigiano and if you like some pesto
