So many different versions of Minestrone – and over the years I have tweaked and tweaked it to perfection. From family versions, to granny and beyond. Now, here is a consolidation of decades of this thick soup. Rich, hearty and healthy. My own authentic version, incorporating a couple of superfood tips for health, wellness and warming contentment. An ideal immune booster for a hearty appetite on a cold day. You may add beans to it if you wish, I chose to add pasta shells because they just soak up the liquid inside them, and it makes for a meal in itself.Serve with hot bread. Or with any one of my quiches. The secret to a perfectly thick, rich and delightfully delicious minestrone is revealed not only in the ingredients, but in this methodology.
INGREDIENTS
1 large carrot, chopped into small squares
1 large leek, chopped into small pieces
1 large zucchini (courgette)
2 cups pasta shells
1 large beefsteak tomato, cut into 4
½ a turnip, cut into small squares
a dash of olive oil
3 Tbsp tomato puree
1 Tbsp vegetable granules of your choice
1 medium-sized potato, cut into squares
2 sticks of celery (I used wild dark green celery)
4 cups water
1 tsp salt
¼ tsp ground black pepper
*ginger and garlic mix* – 1 clove garlic and 2 inches ginger – liquidise in ½ cup water and leave in liquidizer container
freshly chopped parsley, for garnishing
METHOD
1. In a medium sized saucepan, heat up your oil on medium heat, and spoon in your leek, courgettes, turnip, carrots and potatoes. Stir from time to time, and don’t let anything stick.
2. Now add your tomato puree and fresh tomato, stir for a minute and cover the mix. Add your salt and pepper, as well as your water, a little at a time. Stir from time to time, and cover. Allow to simmer with the minimal water, and add your vegetable granules.
3. Once the vegetables have softened (test them with a knife), add the remaining water, and simmer uncovered for a further 15 minutes.
4. As soon as the soup comes to the boil, add the pasta and cook uncovered until ready.
5. Now add a ladle of your soup with veggies to the *ginger and garlic mix* and process. Then pour into the soup – this will really make the taste pop, and it’s just crazy good. You should be left with a rich, slightly thick consistency. Taste for seasoning, garnish with fresh parsley, and serve.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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suitable for vegans, vegetarians and meat-eaters alike
