
On Feeding Your Soul With Soup
Any form of vegetable soup is so humble a meal as not to require a recipe.
But just in case…here is mine for Minestrone, adapted from favourite cookbook author, Claudia Roden. It is a version that my long-lived Grandma kept on the stovetop each winter. It is delicious and healthful.
Use your imagination to dress it up: torn rocket and a dollop of hummus, cubs of day-old sourdough bread, shaved parmesan, a little fresh chilli for a bite, sea salt flakes if it lacks something, a squeeze of fresh lemon, chopped fresh herbs.
A Taste of Claudia Roden: Minestrone Soup
Claudia Roden’s recipes are a testament to her passion for preserving culinary heritage while embracing the flavors of the world.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced (I omit but you might prefer to add)
- 3 carrots, diced
- 4 celery stalks, diced
- 1 cup kale
- 2 zucchini, diced
- 1 cup green beans, chopped
- 1 purple sweet potato, diced (use orange if purple not available)
- 2 cans (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1.5 cups cooked cannellini beans (tinned fine)
- Salt and pepper to taste
- I also like to add a little Maggi per Grandma
- 2 teaspoons mediterranean dried herbs
- Fresh basil leaves, for garnish
You might like to add 1/2 cup small pasta (such as ditalini or macaroni)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, celery and minced garlic, (kale and fennel if using) – sautéing until fragrant and translucent, about 5 minutes. Add dried herbs and continue to saute for a minute.
- Add the diced carrots, celery, zucchini, green beans, and sweet potato to the pot. Cook, stirring occasionally, until the vegetables begin to soften, approximately 8-10 minutes.
- Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the soup to a gentle simmer and let it cook for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Once the vegetables are cooked to your liking, add the cooked cannellini beans and small pasta to the pot. Continue to simmer the soup for an additional 10-12 minutes, or until the pasta is al dente.
- Season the minestrone soup with salt and pepper to taste, adjusting the seasoning as needed. Remove the pot from the heat and let it cool slightly before serving.
- Ladle the warm minestrone soup into bowls and garnish with fresh basil leaves. Serve hot, accompanied by a generous sprinkle of grated Parmesan cheese.
Why You’ll Love It:
Claudia Roden’s minestrone soup is a celebration of seasonal produce and hearty flavors, embodying the essence of comfort food. Use vegetables in season or those you adore the flavour (sometimes I add fennel to the first step)
Double the recipe as it freezes well.
Bon appetite.