Monday Morning Cooking Club Minestrone

Quick prep, slow cooked, super delicious, really simple.

We’ve fallen in love with this minestrone. It is such a simple recipe – but the long cooking time provides a beautiful richness and depth of flavour.

If it is too thick towards the end of cooking, add some more water. If you would like to add some small pasta shapes (like risoni), do so at the same time as the lentils along with an extra cup of water. And don’t forget to season to taste at the end – it’s really the most important step. If you prefer other veggies, you can add or substitute whatever takes your fancy. Think broccoli, pumpkin, potato, corn, squash, cauliflower…

Serve with crusty bread on the side and a generous sprinkle of parmesan.

For a full roundup of our online soups, see Five Fabulous Soups for Winter.

Monday Morning Cooking Club Minestrone
Votes: 4
Rating: 4.5
You:
Rate this recipe!
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A wonderful , nourishing and healthy soup that will satisfy every winter craving.
Servings Prep Time
8 people 15 minutes
Cook Time
2 3/4 hours
Servings Prep Time
8 people 15 minutes
Cook Time
2 3/4 hours
Monday Morning Cooking Club Minestrone
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
A wonderful , nourishing and healthy soup that will satisfy every winter craving.
Servings Prep Time
8 people 15 minutes
Cook Time
2 3/4 hours
Servings Prep Time
8 people 15 minutes
Cook Time
2 3/4 hours
Ingredients
Servings: people
Units:
Instructions
  1. Heat the oil in a large soup pot. Add the leek and celery and cook for 5 minutes until slightly softened.
  2. Add the tomato paste, salt and pepper and stir through for a minute or two.
  3. Add the carrots, zucchini, cabbage, kale and stock/broth. Stir well to combine. Add the parmesan rind and bring to the boil. Once boiling, turn the heat down and simmer for 90 minutes or so.
  4. Add the lentils and beans and cook for an additional hour or until the soup is a richer colour and the vegetables are soft and sweet. Season once again with salt and pepper, to taste.
  5. Serve with grated parmesan.

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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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#soup #soupeason #souprecipe ​#forkyeah #bakingathome #comfortfoodeats #mmccrecipe #f52grams #comfortfood #winterwarmers #mondaymorningcookingclub #thebakefeed #comfortfoods #lifeandthyme #alanbensonphoto #​ #feedfeed #f52community #bakingwithlove
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With sugar and spice and everything nice, this hot gingerbread cake (with a crazy-good egg sauce!) is the perfect winter cake. Find the full recipe for this unique Hot Gingerbread Cake with Egg Sauce in our third book It’s Always About the Food. Just wait until you try the egg sauce!

* * * * * * * * * * * * *. * * * * * * * * * *
(Please note if you make this recipe, the sauce contains raw eggs. Always use the freshest eggs for this recipe.

​If you are at increased risk of the effects of salmonella poisoning, and for food to be served to children, the elderly or pregnant women, please consult your medical professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge below 5°C (41°F) and consumed within 24 hours.)  
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​#gingerbread #comfortfood #alanbensonphoto #f52grams #feedfeed #comfortfoodeats #mondaymorningcookingclub #winterwarmers #bakingwithlove #bakingathome #​ #f52community #comfortfoods #thebakefeed #mmccrecipe #lifeandthyme #forkyeah
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