This was one of those “make up as you go” soups. I love minestrone and had been craving it for ages. I really just used whatever we had in the cupboard, so feel free to change up the types of beans, herbs and veggies. However, I must be pushy and say the parmesan rind is a must, if you haven’t used this in soups before you have to try it—it’s a life changer.
Extra Virgin Olive Oil
1x brown onion chopped fineley
5 cloves of garlic
1 can cannellini beans
1 can four bean mix
6 cups of water
2 x bay leaf
2 tsp fresh thyme
2 tsp fresh oregano
1 tsp dried rosemary
1-2 vegetable stock cubes (this is all we had—feel free to use chicken or beef)
1 can diced tomatoes
½ cup red wine
2 cups chopped green beans
2 x chopped zuchinni
2 x chopped carrot
Three to four large handfuls of baby spinach
Salt and pepper
Finely grated parmesan to serve
Step 1: Heat oil in a large pot. Add onions, garlic and carrots and sauté until the onions become soft.
Step 2: Add beans, water, diced tomato, stock cube, red wine, green beans, zuchinni, herbs and cheese rind. Bring to the boil and simmer for 2-3 hours.
Step 3: Once ingredients are cooked through and the minestrone has started to thicken up, add spinach and salt and pepper to taste. Serve with a good handful of parmesan (and a side of thick, crusty sourdough).
Enjoy immediately or freeze for delicious meals whenever you’re craving a hot and hearty soup!