Like most mums, I struggle to get my children to eat their vegetables. I’ll serve up something one night that they’ll love, only to make the same thing a week later and it gets rejected.
When I served up this minestrone soup, packed with vegetables, I did not expect to get past first base. But it was met with exclaims of joy and is still a success week after week (who knew?!).
This is minestrone at its most basic, so if you have other vegetables in your fridge, such as zucchini, kale, or leeks – you can build upon this recipe to make a more robust dish.
If you don’t have an fresh chicken stock, it’s fine to use a quality shop-bought stock or even water.
Pimp the leftovers with a poached egg, or toasted wholemeal croutons. The fresh ginger isn’t exactly traditional – but trust me, it really lifts the finished dish.
- 2 - medium red onions, finely chopped
- 2 - cloves garlic, sliced
- thumb size piece fresh ginger, finely chopped
- 2 - stalks celery, sliced
- 4 - carrots, diced
- 1/2 - tin tomatoes (don’t be tempted to put it all in!)
- 750mL - fresh free-range chicken or vegetable stock (water at a pinch)
- 400g - tin cannellini beans, drained
- shaved parmesan to garnish (optional)
- Heat a tablespoon olive oil over medium heat in a heavy-based saucepan.
- Fry the onions, garlic, and ginger for 5-8 minutes until they soften.
- Add the celery and carrot and cook for another 8 minutes.
- Stir through the tomatoes, then add the stock or water.
- Bring to a simmer, and cook on a low heat for an hour. Add a little more liquid if necessary.
- Add the cannellini beans and simmer for a further 5 minutes.
- Serve with shaved parmesan over the top and lots of cracked black pepper.