ChEAT’s Minestrone
A hearty vegetable soup perfect for cold winter evenings. Vegan friendly.
Ingredients for around 6 Persons:
1pkt Lamb Brand Red Kidney Beans
1pkt Lamb Brand Cannellini Beans
1tbsp Olive Oil
1 Onion (finely diced)
2 Garlic Cloves (finely chopped)
1tsp Dry Basil
2 Celery Stalks
2 Medium Carrots (sliced)
2 Zucchini (diced)
1 Can Fiamma Diced Tomatoes
100g Chopped Fresh Tomatoes (optional)
200g Pumpkin (diced)
100g Pasta Reggia Ditalini or Small Elbow Pasta
1tbsp Fresh Parsley (finely chopped)
1tbsp Tomato Paste (Kunserva)
2 Medium Potatoes (diced)
2ltrs Vegetable Stock
1tsp Salt
1/2tsp Fresh Ground Pepper
50g Green Beans or Peas (fresh or frozen)
1/2 Cabbaged (chopped)
Method:
Start by preparing the beans. Soak them overnight in plenty of water. The following day discard the water and boil them in fresh water for 30 minutes. Discard the water and place them in a colander, rinse them under some running water and they are ready to be used.
Start the soup by frying the onion in the olive oil using a large pot.
When it starts to soften add the garlic, celery, carrot, and the dry basil.
Cool for about 5 minutes until the carrot starts to soften up.
Add the zucchini, fresh tomatoes (optional), potatoes, pumpkin, fresh parsley, and tomato paste.
Give them a good mix, then add the canned tomatoes, boiled beans, vegetable stock, green beans, and cabbage.
Cover the pot and bring to a boil, lower the heat then simmer gently for 30 minutes.
After the 30 minutes, taste for saltiness and adjust it with the salt if needed. Add the pasta, give it a gentle stir, and cover.
Simmer for another 10 minutes and it’s ready to serve.
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