We seem to be in a continuous cycle of warm temperature to bitter cold temperature and back again. Germs everywhere! Minestrone soup is a great antidote to fighting off all the stuff going round. As remedies go, it’s a delicious comfort food.
My husband had sent me an article from the Guardian about Ultra Processed Food. For those that follow this blog, you know we’re big on cooking from scratch and keeping overly processed food out of our diet. I found it interesting when the article mentioned that it’s a good sign to see a container of sugar in the kitchen. The reason is, it’s a sign that home cooking from fresh ingredients occurs. Which is so much better than buying boxed goods.
Technique for Minestrone Soup
While this is a very easy soup to make on a busy night, I do recommend to make it a day or so ahead for the flavours to really come out.
Heat up the olive oil in a large saucepan. Sautè the onions until they soften. Add the garlic, carrots and celery. Cook for a few minutes.
Add the mushrooms and peas. The beauty of this soup is you can add whatever veg you want. I don’t like zucchini/courgettes and the like, especially in soup, so I left those out even though they are more traditional.
For the diced tomatoes I like to use fire roasted for a deeper flavour. Continue to cook for a few minutes before adding the veg bouillon. Bring to a simmer.
Season with the herbs, sea salt and pepper. Add the pasta and bring to a boil until the pasta starts to soften. Turn back down to a simmer.
Years ago, on our honeymoon in Italy, we had taken a cooking lesson and the woman gave us a tip on how to use up the parmesan ends. Throw in the piece into the soup and simmer. It gives a really lovely cheesy balance to the soup.
Serve with fresh bread and butter. Perfect for the whacky winter evenings.
A hearty delicous soup
- 2 tbsp olive oil
- 1 small onion, coarsely chopped
- 2-3 cloves of garlic, coarsely chopped
- 1-2 stalks of celery, chopped
- 1 small carrot, chopped
- 1-2 mushrooms, coarsely chopped
- 1 cup frozen peas
- 2 14oz cans diced tomatoes
- 3 cups vegetable bouillon
- 1 tbsp fresh thyme
- 1 tbsp fresh oregano, chopped
- sea salt and pepper to taste
- parmesan cheese end
- 1 cup rotini pasta, dry
Heat up the olive oil in a large saucepan. Sautè the onions until they begin to soften. Add the garlic, celery and carrots to the pan. Cook for a few minutes before adding the mushrooms and peas. After cooking for a few more minutes add the diced tomatoes.
Add the bouillon and the pasta. Bring to a boil and reduce to a simmer. Add the herbs and season with the sea salt and pepper. Toss in the cheese end. Once the pasta is cooked, it is ready to serve.