Soup. Minestrone. Of course.
I had a hankering for vegies. Lots of vegies. And this is just about my favourite soup recipe.
It comes from Alison Holst’s “Meals without Meat”.
It’s super easy.
Here’s how.
Ingredients
- 1 medium onion finely diced
- 2 cloves of garlic, crushed
- 1 litre vegie stock (I use the tetra pack stuff)
- 1 medium potato, peeled, cut into small cubes
- 1/4 cup or a handful of macaroni (or whatever you have on hand)
- 1 zucchini chopped
- 1/2 – 1 cup green beans chopped
- 1 cup chopped cabbage
- 2 tins of diced tomatoes
- 1 tin red kidney beans
Method
- Heat some olive oil in a pan and saute the onion & garlic
- Add the stock
- Add the potatoes & macaroni and simmer while you prepare the green vegies
- Add the other vegies
- Crack open your tins of tomatoes and beans and add them – bean juice and all (adds to the flavour)
- Simmer gently until the potato and macaroni are cooked
- Serve with cracked pepper and parmesan cheese
Alison suggests adding sugar and salt to taste. I don’t bother.
It freezes like a charm.
Here it is bubbling away on the stove:
Minestrone Soup
Do you have a favourite soup recipe?
Oh!! That’s my all time favourite cook book!! I’m pretty sure the yummy curried sweet potato soup I adore (favourite soup, to answer your question) is from the same book. (I’m too lazy to go into the kitchen to check).
I’ll have to try that one too – thanks
I’m thinking of setting myself a challenge over winter to try a new soup each week. I’ll be after more inspiration – the kids only ever want pumpkin (and this from a kid who refuses to eat pumpkin in a non soup form).
Ooh I’m with you on that, would also like to increase my soup varieties – we tend to fall back on the curried sweet potato one all the time because all three of us adore it. Let’s have some soup recipe sharing when winter comes along!