Classic Minestrone

This is one of those meals that for me conjures up thoughts of cosy winter days, fire roaring and listening to the rain on the roof. However truth be told, you can eat this at any time of the year! It is somehow both light and filling at the same time.

Classic Minestrone
We eat minestrone at least once per week and I enjoy it every time we have it! What’s so great about it is you can make big batches which you can freeze or use for healthy lunches during the week, it’s loaded with nutrients from all the different vegetables, plus you can also bulk it out further by adding either lentils, chickpeas or some whole grain pasta!

Chopped Vegetables

There is no set recipe to minestrone in Italy as each region has its own version. However the one thing in common is it uses vegetables that are in season at the time of making. Cooking time can also vary depending on how cooked you want your vegetables. In the recipe below I said 1 hour, but you can do more or less than this, just remember the longer you cook it for the more the flavour will develop!

Buon Appetito


Serves 6-8
Author | The Unprocessed Pantry

5 small or 2 large carrots, peeled and chopped
2 medium potatoes, peeled and cubed
2 stalks celery, chopped
1 onion, peeled and chopped
1/2 cauliflower, cut into small florets
Small bunch spinach, chopped
1/4 pumpkin, peeled and cubed
1 zucchini, chopped
1/2 cabbage, chopped
Small bunch silver beet, chopped
1 cup Tomato passata
Olive oil
Salt and pepper
a small bunch of parsley, chopped
Parmesan (optional)

2 Large mixing bowls
Stock pot
Wooden Spoon

Wash and chop all the vegetables as directed above. As you finish chopping each vegetable put into a large bowl of water. The water should be covering the vegetables at the end.

Once all the vegetables are in the bowl, drain the vegetables and reserve the water.

In a large stock pot, add at least a 1/4 cup of olive oil, all of the chopped vegetables, half of the parsley and a good pinch of salt.

Cook over a low heat, stirring occasionally, until the vegetables begin to soften and reduce in volume.

Add the reserved water, the passata, drizzle with olive oil and season with salt and pepper. Simmer, covered for 1 hour, stirring occasionally.

To serve, place ladlefuls of the minestrone in a bowl, drizzle with olive oil, season with salt and pepper, sprinkle with parsley and the parmesan. Serve with my wholesome bread.

*As mentioned above you can add lentils, beans, chickpeas, or whole grain pasta for an even more filling meal.

*You can vary the cooking time, less time will give you firmer vegetables, longer time will give you a greater depth of flavour.



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