Minestrone Soup

Today my body is screaming for veggies and so, I decided to make a minestrone soup for lunch with whatever veggies I have in my fridge. However, if you have it, add also 1 large stick of celery, 1 small bag of tenderstem broccoli, some white cabbage and a small pumpkin.  A super soup packed with lots of vitamins that will help detoxifying your body! For a meaty decadent version, just add in your bowl pieces of cheddar cheese and chopped chorizo. Oh my my. 🙂

Serves about 8/10 bowls of soup.

Ingredients

2 medium size carrots

1 large courgette

1 can borlotti beans

1 can chickpeas

Some frozen fava beans (about 1 glass)

Some frozen petits pois (a little less than 1 glass)

3 medium potatoes

1 medium size turnip

1 medium size chopped onion

3 medium size finely chopped cloves of garlic

4 tablespoons extra virgin olive oil

1 tablespoon tomato puree

1 tablespoon dried rosemary of a whole sprig of fresh on

2 bags bouquet garni

1 large bay leaf cut in half

A bunch of chopped fresh flat leaf parsley

A bunch of chopped fresh basil

A couple of parmesan cheese rinds if you have any leftovers

Grated parmesan

Salt

Pepper

Method

Wash and chop the veggies.

Put the veggies in a large pot with the rinds and herbs, cover it with water and cook for at least 1 hour.

Adjust the salt at the end if needed.

Serve with lots of grated parmesan cheese and if you prefer, eat it with arborio rice or croutons.

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