EAT YOUR GREENS #1: SPRING GREEN MINESTRONE SOUP | PLANTFULLY BASED
Hi everyone! Today we are starting the EAT YOUR GREENS series! Over the next two weeks I am bringing you 5 amazing recipes to help you eat more green veggies.
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INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU)
SOUP
1/2 tablespoon (8ml) olive oil
1 celery rib (about 1 ounce/32g), chopped
1 leek (about 2.5 ounces/70g), thinly sliced
1/3 sweet onion (about 2 ounces/56g), chopped
1 carrot (about 3.5 ounces/95g), chopped
5 to 6 garlic cloves (about 1 ounce/30g), chopped
Salt and pepper, for veggies
3 cups (720ml) water
1 small can (10.5 ounces/297g) chickpeas, drained and rinsed
1/2 cup (85g) frozen peas
2 1/2 cups (85g) kale
1 Yukon gold potato (about 7.5 ounces/215g), cubed
1 teaspoon (6g) vegetable better than bouillon
1 tablespoon vegan pesto
2 cups (85g) spinach
GARNISH
Microgreens
More pesto
Coarse sea salt
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How to Make MINESTRONE SOUP the Right Way
Minestrone soup is the most traditional Italian soup made in households all over Italy. Most families have their own version, but my absolute favourite is when the right mix of fresh vegetables and herbs come together in the pot and infuse to create the most mouth-watering broth – the most important part of the minestrone soup. Add some cracked pepper and a generous serve of pecorino cheese and you’ll warm hearts through every season!
#minestrone #minestronesoup #vegetablesoup
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MINESTRONE SOUP | How to Make Vegetable Minestrone Soup
INGREDIENTS:
1 whole onion
1-2 carrots
1 Celery stalks
1 whole broccoli
1 zucchini
¼ pumpkin
½ Savoy cabbage (optional, you can also add rapini, chicory)
½ cauliflower
4 ripe tomatoes
200g - 7.01 oz lentils
200g - 7.01 oz Mixed beans
Fresh rosemary
Fresh parsley
Pecorino cheese
Extra virgin olive oil
Salt & pepper
Water
UTENSILS:
Large pot
Chopping board
Sharp knife
Tablespoon
Wooden spoon
Ladle
METHOD:
1. Minestrone soup is a classic, so start with the classic ingredients: carrots, celery and onion.
2. Chop the celery stalk, carrot and onion into cubes or small pieces. Hold on to the beautiful celery leaves and chop them up too!
3. Place a large pot onto the stove at a medium heat. Once it starts to warm, drizzle between 4-5 tablespoons of extra virgin olive oil into it and leave to heat up.
4. When the oil is nice and warm, add the chopped celery, carrot and onion. Stir around, then add a sprig of fresh rosemary.
5. This process is called the “soffrito” and it is very important you let this cook through well, as it forms the base of the flavours for your minestrone soup.
6. Gently stir the soffrito every now and then to make sure they are moistened with oil and cooking well.
VINCENZO’S PLATE TIP: Minetrone soup can be made up of your choice of vegetables – and often turns out best when made with whatever you have left in the fridge!
7. While the soffrito is cooking, chop up the pumpkin, broccoli and zucchini into small chunks and try and keep the size similar for all the vegetables so they cook evenly and more or less at the same time!
8. Once the minestrone soup soffrito has been simmering for at least 10 minutes, add the pumpkin, broccoli and zucchini and stir them through.
9. Add just enough water to cover them. Then leave this to cook for 20 minutes with the lid on, again stirring every so often.
VINCENZO’S PLATE TIP: If you have stock you can also mix this in at this point to add even more flavour to the minestrone soup, instead of just plain water.
10. Next, cut up the rest of your vegetables. In this case, savoy cabbage, cauliflower and fresh tomatoes. An alternate option here is to use peeled tomatoes or a jar of Italian passata.
11. It’s now time to add lentils, mixed beans, tomatoes, savoy cabbage and cauliflower before once again covering the vegetables with water and leaving this to cook for 15 minutes, with the lid on top – and don’t forget to stir every 5 minutes!
12. Add a generous amount of salt and pepper to the minestrone soup and stir through well so all the ingredients are really well flavoured.
13. Turn off the stove after 15 minutes (or once your vegetables have softened), then sprinkle a generous amount of pecorino or parmesan cheese on top, chopped parsley and a generous serve of cracked pepper.
HOW TO SERVE
Using a ladle, scoop out a generous amount of minestrone soup into a bowl and sprinkle a small amount of fresh parsley and pepper on top. It is best served with some freshly grilled or toasted slices of bread on the side (which taste yummy dunked into the soup!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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A Green Pesto Minestrone Recipe That's Quick and Easy to Make!
Looking for an easy, quick and healthy pesto recipe? Look no further than this green pesto minestrone recipe! With just a few simple ingredients, this dish is perfect for anyone on a keto diet or just looking for a quick and easy meal.
In this pesto minestrone recipe, you'll get the delicious taste of pesto while still enjoying the benefits of a keto diet. This dish is perfect for busy weeknights or just when you're feeling in a hurry. With just a few simple steps, you can have a tasty and healthy meal in minutes!
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