Minestrone Soup
(from zahor’s recipe box)
This recipe has been adapted from an Italian cookbook, and contains no beans or pasta. Either or both can be added if you feel that it is necessary but I think it perfect as is.
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Categories: Soup
Ingredients
- 2 tbs olive oil
- 1 brown onion, peeled and diced finely
- 1 potato, peeled and diced
- 1 stalk of celery, sliced into 1 cm segments
- 1 carrot, peeled and diced
- 2 leeks, washed and sliced into 1/2 cm rings (white only)
- 2 cups cabbage, finely chopped
- 1 tomato, peeled, cored and diced finely
- 100ml of tomato sauce (ketchup)
- 900ml stock (chicken, vegetable or bullion)
- Salt
- Pepper
Directions
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Sauté onions in a pot with olive oil on a low to moderate heat until they begin to go translucent, this will take about 8 minutes.
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Add all remaining ingredients except for the tomato sauce and stock. Making sure the heat is not too high, sweat the vegetables for 5 minutes. The vegetables should not colour at all in this time.
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Add the stock and tomato sauce and cook boil at a moderate rate for about 35 minutes; you will need to check that all the vegetables are tender at this time. Taste the stock and add salt and pepper to taste, if it is too watery increase the heat and allow the soup to reduce until the consistency suits.
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I like a very thin minestrone and usually find that I need to add more water at the end rather than reducing it. This soup tastes even better the next day so make more than you need and enjoy it!
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To serve, garnish with some freshly grated Parmesan cheese and crusty bread.