Minestrone soup, meaning “big soup” in Italian, is great both in summer and winter. There is no standard recipe here. It changes from season to season using the best ingredients you can get your hands on. You can also clean up the fridge and throw in all your vegetable odds and ends. It is simply delicious and nourishing! I made a vegetarian version today but feel free to add beans or meat for additional fibre and protein.
Ingredients
1 onion
2 cloves of garlic
1 tsp of coconut oil
2 cups of chopped tomatoes or canned
1 carrot
1 potato
1 cup of cauliflower
1 cup of broccoli
1 tsp of harissa
1 bay leaf
2 cups of vegetable stock or water
salt and pepper to taste
Cook chopped onion and garlic with coconut oil in a pan until softened. Add other ingredients and stock to the pan. Bring it to boil and then simmer, covered, for 20 minutes. Taste for seasoning in the last minute. Ladle the minestrone into the bowl. Drizzle olive oil and squeeze a lemon on top. Serve with bread if you like.
