On Feeding Your Soul With Soup

Any form of vegetable soup is so humble a meal as not to require a recipe.

But just in case…here is mine for Minestrone, adapted from favourite cookbook author, Claudia Roden. It is a version that my long-lived Grandma kept on the stovetop each winter. It is delicious and healthful.

Use your imagination to dress it up: torn rocket and a dollop of hummus, cubs of day-old sourdough bread, shaved parmesan, a little fresh chilli for a bite, sea salt flakes if it lacks something, a squeeze of fresh lemon, chopped fresh herbs.

A Taste of Claudia Roden: Minestrone Soup

Claudia Roden’s recipes are a testament to her passion for preserving culinary heritage while embracing the flavors of the world.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced (I omit but you might prefer to add)
• 3 carrots, diced
• 4 celery stalks, diced
• 1 cup kale
• 2 zucchini, diced
• 1 cup green beans, chopped
• 1 purple sweet potato, diced (use orange if purple not available)
• 2 cans (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1.5 cups cooked cannellini beans (tinned fine)
• Salt and pepper to taste
• I also like to add a little Maggi per Grandma
• 2 teaspoons mediterranean dried herbs
• Fresh basil leaves, for garnish

You might like to add 1/2 cup small pasta (such as ditalini or macaroni)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, celery and minced garlic, (kale and fennel if using) – sautéing until fragrant and translucent, about 5 minutes. Add dried herbs and continue to saute for a minute.
2. Add the diced carrots, celery, zucchini, green beans, and sweet potato to the pot. Cook, stirring occasionally, until the vegetables begin to soften, approximately 8-10 minutes.
3. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the soup to a gentle simmer and let it cook for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.
4. Once the vegetables are cooked to your liking, add the cooked cannellini beans and small pasta to the pot. Continue to simmer the soup for an additional 10-12 minutes, or until the pasta is al dente.
5. Season the minestrone soup with salt and pepper to taste, adjusting the seasoning as needed. Remove the pot from the heat and let it cool slightly before serving.
6. Ladle the warm minestrone soup into bowls and garnish with fresh basil leaves. Serve hot, accompanied by a generous sprinkle of grated Parmesan cheese.

Why You’ll Love It:

Claudia Roden’s minestrone soup is a celebration of seasonal produce and hearty flavors, embodying the essence of comfort food. Use vegetables in season or those you adore the flavour (sometimes I add fennel to the first step)

Double the recipe as it freezes well.

Bon appetite.