Classic minestrone
What better way to stay healthy than with a big bowl of steaming hot, hearty soup. We’ve got you covered with our take on Classic minestrone.
PREP TIME 10 min | COOK TIME 25 min | SERVES 4
INGREDIENTS
- 1 tbsp oil
- 1 fennel bulb, coarsely chopped
- 1 large onion, coarsely chopped
- 2 trimmed celery stalks, coarsely chopped
- 1 carrot, coarsely chopped
- 2 garlic cloves, minced
- 2 sprigs fresh thyme, plus extra to serve
- 5 cups water
- 400 g can diced tomatoes
- 100 g dried pasta screws
- 400 g can four bean mix, drained and rinsed
- 175 g cavolo nero, trimmed, coarsely chopped
- 2 tbsp grated parmesan
METHOD
HEAT oil in a large pot over medium heat. Cook fennel, onion, celery and carrot, stirring occasionally, for 7 minutes or until onion is soft.
ADD garlic and thyme to pot; cook, stirring, for 2 minutes. Add the water, tomatoes and pasta; bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove thyme sprigs.
ADD beans and cavolo nero; simmer, uncovered, for 2 minutes or until cavolo nero is just wilted. Season with pepper.
TOP with cheese and thyme leaves to serve.
TIP: Use up any leftover veg in your fridge to make this recipe, or use whatever seasonal veg is in season. Potatoes, spinach and peas are nice additions.
Classic minestrone
Ingredients
- 1 tbsp oil
- 1 fennel bulb, coarsely chopped
- 1 large onion, coarsely chopped
- 2 trimmed celery stalks, coarsely chopped
- 1 carrot, coarsely chopped
- 2 garlic cloves, minced
- 2 sprigs fresh thyme, plus extra to serve
- 5 cups water
- 400 g can diced tomatoes
- 100 g dried pasta screws
- 400 g can four bean mix, drained and rinsed
- 175 g cavolo nero, trimmed, coarsely chopped
- 2 tbsp grated parmesan
Instructions
Heat oil in a large pot over medium heat. Cook fennel, onion, celery and carrot, stirring occasionally, for 7 minutes or until onion is soft.
Add garlic and thyme to pot; cook, stirring, for 2 minutes. Add the water, tomatoes and pasta; bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove thyme sprigs.
Add beans and cavolo nero; simmer, uncovered, for 2 minutes or until cavolo nero is just wilted. Season with pepper.
Top with cheese and thyme leaves to serve.
Made this Classic minestrone ? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Prawn choo chee curry
https://www.foodandhome.co.za/on-shelf/prawn-choo-chee-curry
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
