I really love soup. Don`t know why I make it so rarely.
This soup is a great way to use leftover vegetables. Its really tasty and with using potatoes, beans and pasta it makes for a wholesome dinner. I think it is important though to use good quality stock/broth as a base. I served the soup with a warm french baguette. Maybe it should have been a whole weat variety but who cares.....
This soup is a great way to use leftover vegetables. Its really tasty and with using potatoes, beans and pasta it makes for a wholesome dinner. I think it is important though to use good quality stock/broth as a base. I served the soup with a warm french baguette. Maybe it should have been a whole weat variety but who cares.....
Minestrone soup
4 servings
2 tbsp olive oil
2 carrots
2 sticks celery, chopped
a handfull fresh spinach leaves
1/4 chinese cabbage, finely chopped
1 small onion, finely chopped
1/2 can (7 oz) chopped tomatoes, drained
2 garlic cloves, finely chopped
2 medium potatoes, diced
1 can (14oz) large white beans (or cannelini beans)
4 1/2 cups chicken broth/stock
a handfull spaghetti
1 bayleaf
1/2 tsp dried oregano
1/2 tsp dried thyme
Fresh grated parmesan cheese
Bread
Heat olive oil in a large pot over medium-high heat. Add carrots, onion, celery and garlic. Cook, stirring occasionally, until soft, about 5 minutes. Add diced potatoes and cook further 1 minute.
Pour in chicken stock, tomatoes, thyme, bayleaf and and oregano. Bring to a boil, reduce heat to low
and simmer, covered, for 10 minutes.
Add white beans and the spaghetti (broken into little pieces). Let simmer for another 10 minutes.
Add spinach and chinese cabbage and simmer futher for a minute.
Season to taste with salt and pepper.
Garnish with grated parmesan cheese and serve with bread.
4 servings
2 tbsp olive oil
2 carrots
2 sticks celery, chopped
a handfull fresh spinach leaves
1/4 chinese cabbage, finely chopped
1 small onion, finely chopped
1/2 can (7 oz) chopped tomatoes, drained
2 garlic cloves, finely chopped
2 medium potatoes, diced
1 can (14oz) large white beans (or cannelini beans)
4 1/2 cups chicken broth/stock
a handfull spaghetti
1 bayleaf
1/2 tsp dried oregano
1/2 tsp dried thyme
Fresh grated parmesan cheese
Bread
Heat olive oil in a large pot over medium-high heat. Add carrots, onion, celery and garlic. Cook, stirring occasionally, until soft, about 5 minutes. Add diced potatoes and cook further 1 minute.
Pour in chicken stock, tomatoes, thyme, bayleaf and and oregano. Bring to a boil, reduce heat to low
and simmer, covered, for 10 minutes.
Add white beans and the spaghetti (broken into little pieces). Let simmer for another 10 minutes.
Add spinach and chinese cabbage and simmer futher for a minute.
Season to taste with salt and pepper.
Garnish with grated parmesan cheese and serve with bread.
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