Minestrone is one of the comforting dishes that just seems to scream wellness. A wonderful way of using up those odds and ends in the fridge and pantry – Minestrone is as diverse as it is delicious. I usually make this soup in winter because… it’s a soup. As such, winter vegetables and tinned tomatoes are regular features. This is a great base recipe to induct into winter minestrone soup but the beauty of this dish is that you can really make it your own with whatever is seasonal.
Just don’t skip on the almond pesto – that’s the secret weapon to this soup and a non-negotiable!
1 Small Onion, diced
1 Leak, diced
2–3 Celery Stalks, diced
3 Garlic Cloves, minced
1–2 Carrots, finely sliced
Cavolo Nero, about 1 large handful (50g ish), roughly chopped
1 x 400g Tin of Peeled Plum Tomatoes
1 x 400g Tin of Cannellini Beans, drained and rinsed
1l Vegetable Stock,
1 Small Sprig of thyme, leaves only
3 Bay Leaves
Generous Pinch of Salt and Pepper
15g Almonds, toasted
100g Basil Leaves
1 Very Small Garlic Clove
200ml Extra Virgin Olive Oil,
Pinch of Salt
Extra Virgin Olive Oil
Set aside until needed.
TIP – you will almost certainly have extra pesto leftover and this should keep in the fridge for 3-4 days.
TIP – I usually cook the orzo separately and then evenly portion each bowl with orzo before adding the soup.
Find it online: https://www.ourmodernkitchen.com/tomato-red-lentil-soup/