|Garden Minestrone Soup is heavy on veggies, low on pasta and oil|
|This soup is a tasty way to use your homegrown produce in a quick and healthy meal|
Continuing (unintentionally) with the Italian theme, I thought I'd share with you this simple but nutritious soup recipe. We have been making minestrone a lot lately; it seems to be a quick and healthy way to get some vegetables into the kids before they head out after lunch on a Saturday. It was my husband who started making this, and it caught on fast in our house! We always put beans in for protein, so nutritionally it's a standalone dish, and vegan, but they often have it with cheese on toast for some extra energy. (I sometimes have it with crackers or rye bread and homemade seed or nut butter. It's also great with vegan Parmesan sprinkled on top.) We usually put everything into the pressure cooker and it only takes 5 minutes or so to cook, but today I used a regular pan just to see if it was just as simple; it took slightly longer, but it is still a really easy recipe. This was also the first time I'd done it with our homegrown organic veggies, so I kept it low on pasta and left out the hing and miso that I usually put in, just to showcase the delicate flavours of the veg and fresh basil. The quantities given here yielded 4 or 5 servings.
- First wash and prepare the vegetables. Be sure to chop them small so that they are distributed evenly throughout the soup and they cook quickly.
- Sweat them with the oil in a lidded saucepan over a gentle heat until cooked soft but not mushy- don't rush this part; it's important for bringing the flavours out.
- When the veggies are cooked, add the passata, the noodles/ pasta and 1 l of water.
- Bring to a simmer and season with basil, salt and pepper.
- When the noodles are soft, it's done. Do not overheat or the flavours will start to disappear.
- Serve garnished with a small sprig of basil.