imdat celeste :v_nb: :v_tg: on Nostr: Today, #LoveOfMyLife wanted some comfort food (because it is so cold outside) and I ...
Today, #LoveOfMyLife wanted some comfort food (because it is so cold outside) and I had this recipe lying around for a while. So I tried it.
OMFG!!!! This minestrone is a revelation! In fact! I could not stop eating it.
My wife's comment: "Definitely something to repeat, this is fucking awesome!"
(Note: since I didn't have cannellini beans, I replaced them with other, red beans, which, IMO, made it look even more beautiful.
Here is the recipe, I don't know where from...
Italian Minestrone
Ingredients
1 onion finely diced
2 carrots finely diced
2 celery sticks finely diced
2 garlic cloves diced
2 bay leaves
3 tablespoons tomato paste
1 potato diced into cubes
4 cups vegetable broth - I've used low sodium
½ cup dried lentils or 1 can cooked lentils
1 can (15oz / 400g) cannellini beans or preferred beans
1 cup (4.5oz / 125g) small pasta - I've used farfalline pastina
3 cups spinach - roughly chopped
2 cups water
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
*Optional parmesan cheese rind (omit for vegan recipe)
Instructions
In a large pot, add the olive oil, onions, carrots, celery and bay leaves.
Add a good pinch of salt and saute together for 5 minutes over a medium heat until the onions are translucent and vegetables are starting to soften.
Add the garlic cloves and tomato paste and saute for 3-5 minutes until fragrant and the tomato paste is a deep dark red color.
Add the vegetable broth, potato, 2 cups of water and dried lentils (if using canned, wait until next step).
Season well with salt and pepper, bring to a boil then simmer on a low-medium heat with the lid on for 15 minutes-20 minutes.
Add the canned beans and lentils if using, and continue to simmer with the lid on for 5 minutes.
Remove 2 cups of the soup, add to a blender and blend to a smooth puree.
Pour the puree back into the pot, add the pasta and allow the pasta to cook (usually about 7 minutes for small pasta)
Taste for seasoning along the way. If the broth is too thick, you can add 1-2 cups of water if needed
When the pasta is almost fully cooked but still al dente, add the spinach and stir through and cook for a few minutes until wilted
Remove and disregard the bay leaves and parmesan rind and it's ready to serve.
Serve up bowls of your delicious Italian Minestrone Soup with an optional drizzle of olive oil, parmesan, black pepper and enjoy!
Edit: this is about five servings
OMFG!!!! This minestrone is a revelation! In fact! I could not stop eating it.
My wife's comment: "Definitely something to repeat, this is fucking awesome!"
(Note: since I didn't have cannellini beans, I replaced them with other, red beans, which, IMO, made it look even more beautiful.
Here is the recipe, I don't know where from...
Italian Minestrone
Ingredients
1 onion finely diced
2 carrots finely diced
2 celery sticks finely diced
2 garlic cloves diced
2 bay leaves
3 tablespoons tomato paste
1 potato diced into cubes
4 cups vegetable broth - I've used low sodium
½ cup dried lentils or 1 can cooked lentils
1 can (15oz / 400g) cannellini beans or preferred beans
1 cup (4.5oz / 125g) small pasta - I've used farfalline pastina
3 cups spinach - roughly chopped
2 cups water
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
*Optional parmesan cheese rind (omit for vegan recipe)
Instructions
In a large pot, add the olive oil, onions, carrots, celery and bay leaves.
Add a good pinch of salt and saute together for 5 minutes over a medium heat until the onions are translucent and vegetables are starting to soften.
Add the garlic cloves and tomato paste and saute for 3-5 minutes until fragrant and the tomato paste is a deep dark red color.
Add the vegetable broth, potato, 2 cups of water and dried lentils (if using canned, wait until next step).
Season well with salt and pepper, bring to a boil then simmer on a low-medium heat with the lid on for 15 minutes-20 minutes.
Add the canned beans and lentils if using, and continue to simmer with the lid on for 5 minutes.
Remove 2 cups of the soup, add to a blender and blend to a smooth puree.
Pour the puree back into the pot, add the pasta and allow the pasta to cook (usually about 7 minutes for small pasta)
Taste for seasoning along the way. If the broth is too thick, you can add 1-2 cups of water if needed
When the pasta is almost fully cooked but still al dente, add the spinach and stir through and cook for a few minutes until wilted
Remove and disregard the bay leaves and parmesan rind and it's ready to serve.
Serve up bowls of your delicious Italian Minestrone Soup with an optional drizzle of olive oil, parmesan, black pepper and enjoy!
Edit: this is about five servings