Good old minestrone soup. A heart warming, hearty thick soup of Italian origins. Featuring the best vegetables giving you the perfect summer, autumn, spring and winter meal to put your cozily into bed. Often seen containing beans, onions, carrots, some leafy vegetable and some form of carb. The best part about this soup is that it is perfect for any season, it is truely the ultimate customisable soup for any occasion. This is not a classic minestrone but rather a guideline to what you can throw into this simple soup. Here we have a butter bean, kale, carrot, onion, and zucchini minestrone soup with potatoes. Big bold flavours, with simple hearty vegetables to keep you going strong. With a rich tomato base this soup is sure to get your out of bed and right back to work.
Ingredients
2 Large Carrots
1 Zucchini
Kale
3 Medium Potatoes
1 White Onion
2 Cloves of Garlic
300g Tomato Passata
2 Bay Leaves
500ml of Vegetable Stock
Butter Beans
STEPS
Start by peeling your potatoes and carrots and giving it a good wash. Then cut them up into small manageable pieces.
Peel and mince up your onion and mince your garlic and set to the side.
Cut up your zucchini and set it aside too.
Heat up your favourite pot over medium high heat with some oil. Once hot add in your onions, potato and carrots. Slowly brown them till fragrant a they develop some colour.
Add in your garlic, zucchini, kale, bay leaves and continue to fry till fragrant.
Add in 300g of tomato passata or 1 tin of peeled canned tomatoes along with 500ml of vegetable stock or water.
Add in your butter beans and let it simmer on medium high heat for 10-15 minutes till the soup thickens slightly and the vegetables are tender.
Season with salt and pepper and serve up a bowl with some parmesan cheese (optional).
Grab that crusty bread and start dunking! HAPPY COOKING!
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