Monday Morning Cooking Club Minestrone

Minestrone Our Way – 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 hefty sprinkle of parmesan.

Monday Morning Cooking Club Minestrone
Votes: 2
Rating: 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
Monday Morning Cooking Club Minestrone
Votes: 2
Rating: 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.

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

4 Comments

  1. Y

    Looks delicious! Just wondering what the ingredient is that you need “1/2 teaspoon freshly ground” of? I think you forgot to write it! Thanks

    1. Lisa Goldberg

      Oooops!! Thanks for letting us know…black pepper!!
      We were just checking if anyone was reading the recipe 🙂

  2. Sharon

    This is the best minestrone I have ever made thank you for the recipe

    1. Lisa Goldberg

      Hi Sharon, we are so happy to hear that!! Happy cooking x

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

In 'Now for Something Sweet', we've combined some of our favourite liquid ingredients - prosecco, aperol, fresh OJ - to make the most wonderful icy, slushy, slightly alcoholic and irresistible indulgence: Aperol Spritz Granita.⁠

Takes 10 minutes to whip up.⁠

Keeps for weeks in the freezer.⁠

Perfect any time but especially on a hot summer's day.⁠

Recipe in the new book.⁠

Pre-order now through Booktopia or our website. ⁠
Link in our profile. ⁠








#mondaymorningcookingclub #newbook2020 #harpercollnis #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS
...

Facebook

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.

Categories

Recipes

MMCC Related

Related Posts

Lamingtons

The lamington is a traditional Australian cake made of a square of white cake coated in a light chocolate icing and then rolled in coconut. The last weekend in January is a long one here in Australia and we love nothing more than a public holiday and a long weekend. Australia Day is generally a day for BBQs and swimming, beach-going and drinking beer, and eating sausage rolls and lamingtons. As usual, for us, it’s always about the food.