Minestrone

This is a really hearty soup that can be made totally vegetarian by using vegetable stock cubes rather than the beef stock cubes specified. It does involve quite a bit of chopping but after that it just simmers away on the stove for a couple of hours. Don’t be put off by the amount of olive oil and butter you really do need this amount to saute the large quantity of vegetables and it does make a large quantity of soup. Also, don’t be tempted to heap in all the vegetable at once, the slow saute really does bring out the flavour in the vegetables and makes for a richer soup, trust me, I learn’t the hard way. This recipe will easily serve 6 and is from the Australian Woman’s Weekly Italian Cooking Class Cookbook, which I’ve noticed has just been re-released.

Ingredients

• 2 onions, finely chopped
• 3 carrots, peeled and chopped
• 3 sticks celery, chopped
• 250gm potatoes, peeled and diced
• 2 zucchini, diced
• 90gm green beans, topped and chopped
• 250gm cabbage, shredded
• 1/2 cup olive oil
• 45gm butter
• 1 1/4 litres water
• 3 beef stock cubes (or substitute vegetable)
• 2 x 400gm cans tomatoes
• 400gm can cannellini beans
• salt and pepper
• Parmesan to serve

Directions

Heat oil and butter in a large heavy based pan over medium heat. Add the onions and cook until they are soft and translucent about 5 minutes.

Add the carrots, cook 2- 3 minutes, stirring occasionally.

Add the potatoes, cook 2-3 minutes, stirring occasionally.

Add the celery, cook 2-3 minutes, stirring occasionally. I think you are probably getting the idea now!

Repeat as above with the zucchini, beans and finally cabbage, in that order.

Add the tomatoes, using some of the 5 cups of water to rinse out the cans and add to the pot. Add the rest of the water and the crumbled stock cubes.

Bring to the boil, reduce heat, cover, simmer 1 1/2 – 2 hours or until soup is thick and vegetables very tender. Drain the cannellini beans and rinse under running water. Add to the soup.

Cook for 15 minutes more. Taste and season with salt and pepper to taste.

Serve with freshly grated parmesan.

As I said this is a really hearty soup so bread isn’t really necessary here for bulk but who am I to stop you if you want to wipe up every bit of deliciousness with a piece of crusty bread. This soup is a perfect winter warmer especially with the arctic weather we have been having in Melbourne lately. Enjoy and please leave me a comment if you give this recipe a go. Sheryl x