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.
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
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.