Granted minestrone isn’t exactly new fair but it’s something I woke up with a hankering for the other day and just like those sweet tooth cravings I make every effort to satisfy whatever food I have, sweet or savoury.
Having a little of what you want, sweet or savoury, is simply a must…however “little” doesn’t ring true when it comes to this soup. Soups, when served as a main dish have got to be hearty, packed full of veggies and be either chunky or thick and creamy leaving you super satisfied.
I threw in a handful of spelt fusilli half way through cooking and allow it to bubble away until it was soft and tender. Served in your bowl of choice, though I would recommend a big one, this soup is one of my all time favourites. A classic that can be easily adapted to meet your tastes or whatever you have lying idle in the fridge or pantry looking to be used up. Many minestrones use smaller pasta shapes but I preferred the medium sized fusilli as it stood up to the chunky vegetables and made it easier to find in the mix.
I topped the big bowl of soup off with a handful of Rye breadcrumbs, fresh basil and some steamed green beans, all of which add flavour, texture and some nice colour! (If I’m going to enjoy eating something it has to at least look appetising!)
And served it up in my latest bowl buy…I have a dishware problem…it being the fact that I can’t stop buying it!
Servings – 1 large bowl
Preparation Time – 5 minutes
Cooking Time – 15 minutes
- 1/2 red onion finely diced
- 1 clove of garlic crushed
- 1 tsp olive oil
- 1/2 medium zucchini diced
- 1 small carrot diced
- 1/2 small red bell pepper diced
- 1 stalk of celery diced finely
- 50g (2oz) green beans chopped in half
- 250ml (1/2 cup) vegetable stock
- 25g (1oz) wholegrain wheat free pasta (spelt works better than rice pasta)
- 165ml (2/3) Passata (sieved tomatoes)
- 1 tsp tomato puree
- 1 tbsp fresh basil shredded
- Salt and Black Pepper to taste
- 10g (0.5oz) Rye Bread (about 1/5 of a large thin slice)
- Place garlic and onion to a pot with 1 tsp of olive oil and cook for 3 minutes, until onion is translucent. Next add in carrot and celery and cook for a further 2 minutes, followed by the zucchini, again cooking for a further 2 minutes.
- Add vegetable stock, pasta, Passata, tomato puree, and balsamic, bring the boil and simmer for 8-10 minutes, until the pasta is cooked.
- Add in green beans and cook for a further two minutes (longer if you don’t like your beans to have a bit of bite)
- Meanwhile add breadcrumbs to a dry pan and cook for 3-5 minutes until nice and crisp.
- Stir fresh basil threw soup, season with black pepper and serve with toasted breadcrumbs on top and a little extra shredded basil.
- Bring to the boil and simmer for 5 minutes.
- Add in the pasta and simmer for a further 10 minutes.
- Spoon in to a large bowl, season with black pepper and garnish with fresh basil.