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Monday Morning Cooking Club's Minestrone

A wonderful , nourishing and healthy soup that will satisfy every cold-weather craving.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 2 hours 15 minutes
Servings: 4 people
Course: Sides and Starters
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small leek , chopped
  • 1 stick celery , chopped
  • 1 tablespoon tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  • 2 small carrots , peeled and chopped
  • 1 large zucchini , chopped
  • ¼ bunch Tuscan cabbage , chopped
  • ⅛ green cabbage , chopped
  • 4 cups vegetable or chicken stock
  • 1 parmesan cheese rind ,optional
  • 1 tin chickpeas , drained and rinsed well
  • Extra grated parmesan , for serving

Method
 

  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, Tuscan cabbage and stock. Stir well to combine. Add the parmesan rind and bring to the boil. Once boiling, turn the heat down, cover and simmer for 90 minutes (or up to 2 ½ hours for a richer flavour)
  4. Add the chickpeas and cook for an extra 20 minutes. Season once again with salt and pepper, to taste.
  5. Serve with grated parmesan.