Minestrone Recipe

Today, hubby and I woke up to a very affectionate Moe who just had to sneak in our morning snuggle. He was VERY keen! So we got up and went on with our morning routine and as I walked out to the living room and opened the blinds, I realized, its quite a cold muggy day! Hmmm if autumn is going to be this bad, I better prepare myself for a very cold winter. My sinus doesn't do well in cold weather. Love it!...but my nose doesn't.

So as hubby and I sat down and watched the news, I decided, on this cold day why not pick ourselves and our bodies up with a little homemade, hot minestrone soup. No doubt hubby cracked a huge smile and agreed so off we go to the supermarket to get ingredients. Of course before that, I did my research for recipes and found a great one! The soup is simmering so I thought why not share the recipes for all minestrone lovers out there.

Minestrone Soup

Ingredients :

• 2 tsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 celery sticks, trimmed, finely chopped Compose
• 2 carrots, peeled, finely chopped
• 1.5L (6 cups) chicken stock
• 700ml btl passata (tomato pasta sauce)
• 150g green round beans, trimmed, cut into 3cm pieces
• 400g can borlotti beans, rinsed, drained
• 2 zucchini, quartered lengthways,cut into 5mm pieces
• 115g (1 cup) small pasta shells
• Shaved parmesan, to serve

1. Heat the oil in a large heavy-based saucepan over medium-low heat. Cook the onion and garlic, stirring often, for 5 minutes or until the onion is soft.
2. Add the celery and carrot. Cook, stirring often, for 5 minutes or until soft. Stir in the stock and passata. Increase heat to medium and bring to the boil. Reduce heat to low and simmer for 30 minutes.
3. Add the green beans, borlotti beans and zucchini, and cook for 5 minutes. Add the pasta and cook for a further 10 minutes or until the pasta is al dente. Season with pepper. (To freeze, see note)
4. Ladle the minestrone among serving bowls and top with parmesan.

Notes :

To freeze: At the end of step 3, set the soup aside for 30 minutes to cool. Transfer to a large airtight container or divide among 6 airtight containers. Place in the fridge to chill. Label, date and freeze for up to 3 months.To thaw: Thaw overnight in the fridge.To reheat: Reheat the soup in a large saucepan over medium-low heat for 10-15 minutes or until heated through. Continue from step 4.

So enjoy this beautiful recipe. I know hubby and I will! And don't forget, have fun, share the love and enjoy everything around you.

xoxo