Minestrone 365


  • Servings: 8-10
  • Difficulty: moderate
  • Print

3 tomatoes diced
salt and black pepper to taste
4 tablespoons olive oil
2 small red onions peeled and finely chopped
2 carrots peeled and chopped
1 stick celery trimmed and chopped
1 small bunch of fresh parseley chopped
2 small zucchinis chopped
300 grams white cabbage chopped small
200 grams canned borlotti beans rinsed
In a large pot fry onions, carrots and celery till soft and browned. Add tomatoes, zucchinis, cabbage, beans and and any other alternative ingredients. Cover all vegetable with cold water to reach the top of the pot. Bring to the boil then reduce the heat and simmer for 25 minutes. Add the parseley, salt and pepper and cook another 10 minutes. Let it cool and serve with a grating of you favorite cheese and crusty bread.
To make this a soup you can eat 365 days a year here are some alternative additions:
spring – 1/2 head fennel chopped, 200 grams canned canelli beans,
1 tablespoon fennel seed

autumn – 2 cups sweet potato in small dice, 1 cup cooked brown lentils, 1 tablespoon cumin seeds

winter – 1 cup dry barley, 1 tablespoon red pepper flakes, 1 tablespoon fresh chopped oregano

summer – 200 g spinach, washed and roughly sliced (including stalks) 1 tablespoon curry powder, 1 tablespoon tumeric powder, 200 grams canned chick peas

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