This recipe is adapted from Marcella Hazan and has become the byword for Minestrone in our house. My husband has even been known to criticise other versions that heís eaten because they donít taste like this one. The soup is best prepared a day ahead so that the flavours get a chance to marry and mature. The preparation takes about half an hour and it should be cooked for about 2 Ĺ to 3 hours. Do add the ingredients in the order that they are listed as this gives optimum results.
8 tbsp extra virgin olive oil
2 onions, very finely sliced
2 sticks of celery, diced
4 carrots, diced
225g potatoes, peeled and diced. You can also add a small amount of sweet potato and/or swede, peeled and diced
115g fresh French beans, topped, tailed and diced
170g shredded Savoy cabbage
1.5 litres vegetable stock (I used Marigold)
Leftover rind from Parmesan cheese, if you have it. I try to keep them in the freezer for when I need them
170g tin of chopped Italian tomatoes in their juice
Soup pasta or broken vermicelli
Salt to taste
Freshly grated parmesan to serve
Nothing is set in stone, so feel free to experiment with the ingredients, and make sure you have some delicious Italian ciabatta to serve, hot from the oven
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