I have a number of childhood memories of my Mum’s and Nonna’s cooking. They usually involve pasta or soup, I guess because we relate these dishes with comfort and family. I remember my Mum making soup when we were sick, and still to this day its exactly what I make when I feel run down, in need of something comforting and nourishing, or when the cold weather hits.
Minestrone soup is such a classic. It’s simple, easy to make and great for keeping on hand in the freezer for those cold nights when you just don’t feel like cooking (but would rather rug up on the lounge in a blanket and a hearty meal). The perfect winter warming, nourishing dish that makes you smile.
This recipe is similar to my Mum’s and Nonna’s traditional Italian minestrone soup. I make my version with gluten free pasta. Equally it works well with wholemeal or quinoa or pulse pastas. A small shaped pasta works best.
- 1 medium brown onion, diced
- 1 small leek, sliced
- 3 cloves garlic, finely chopped
- 1 carrot, diced
- 2 celery stalks, diced
- 2 tablespoons Cobram Estate Robust Extra Virgin Olive Oil (EVOO)
- 1 tin organic diced tomato
- 2 litres vegetable stock (either make your own or use an organic natural liquid stock)
- 1 tin red kidney beans, rinsed & drained
- 1 zucchini, diced
- 1/2 cup tuscan kale, chopped
- 100g gluten free quinoa pasta
- Heat a large pot over medium heat. Add in the onion, leek and garlic and sauté in EVOO for 5 minutes until softened.
- Add in carrots and celery and sauté for another 5 minutes.
- Pour in vegetable stock and tinned tomato. Cover and bring to a simmer.
- Add in kidney beans and simmer for 20 minutes, covered.
- Bring to the boil and add in pasta, kale and zucchini. Reduce heat and simmer for 8 minutes uncovered.
- Serve with crusty sourdough bread and extra EVOO for dipping in.