As soups go, this one really needs very little introduction. It’s all in that wonderfully flavoursome broth and the texture of the fresh vegetables that make it such a different experience to the mass-produced versions. It also doesn’t take all that long to make.
Are you a minestrone fan? If you give this recipe a try, please do post photos to show us on social media with the hashtag #kettlewellscarecrows. We’d love to see how you get on!
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Notes from Saul at Kettlewell Hostel:
"A warming light broth piled high with fresh vegetables, although many minestrone recipes call for pasta, I find that it bloats too easily and I prefer the simplicity of the simple flavoursome broth with vegetables.
"When cooking, the earlier in the process that you add pepper, the more mellow the flavour. By adding a grind at the beginning, a bit more in the middle and then more at the end, you end up with a subtle depth of flavour which is the essence of this broth and just-cooked piled up fine vegetables in the middle."
- 3 large carrots, finely sliced
- 1 large onion, finely diced
- 4 celery sticks, finely sliced
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 2l vegetable bouillon/stock
- 400g can chopped tomatoes
- 1⁄2 head Savoy cabbage, finely shredded
- freshly ground pepper
- Heat a slug of oil in a pan, add the finely chopped vegetables and cook for about 5 minutes until softened, avoiding colour if possible. Add the garlic and a grind or two of pepper and cook for a further 2 minutes.
- Stir in the tomato purée, stock and tomatoes, another grind of pepper. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
- Add the cabbage for the final 3 mins. Season well to taste (The bouillon/stock already has salt in it, so taste before adding more).
- Serve with crusty bread and butter.
While many minestrone recipes include beans of some sort or another, this one doesn't, focusing instead on the flavoursome broth and fresh vegetables. If you're especially keen to add beans, add a can of cannellini beans at the same time as you add the garlic, so they take on the flavour of the soup but don't interfere with the vegetables sweating in the first step.
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 243mgCarbohydrates: 25gFiber: 9gSugar: 10gProtein: 6g
Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.