Autumn is coming in this side of the world and to me it’s time for a nice minestrone soup that heats up your bones and your soul. So here comes a full recipe made by my husband!
For 6 servings:
- ½ pumpkin
- ½ cabbage
- 1 broccoli
- 200 gr chard
- 2 tomatoes
- 3 zucchini
- 3 potatoes
- 3 carrots
- 2 onions
- 2 celery
- 1 garlic
- 1 can of beans
- 1 can of peas
- tomato paste
- olive oil, salt, pepper
Chop in brunoise 1 carrot, 2 celery, 1 onion and the garlic and sauté them with olive oil.
Add pumpkin, potatoes, zucchini and 2 carrots and brown them lightly.
Add cabbage, broccoli, chard, tomatoes, onions and a knob of tomato paste.
After 2 minutes, add abundant water in order to cover all the vegetables and add salt and pepper.
After 45 minutes, add beans and peas, and continue the cooking over low heat.
After 1h, add salt and pepper to your taste and few drops of olive oil before serving.
p.s: if you prepare a lot, just as Matteo did, you can freeze the minestrone in some glass containers. We used some really cool ones from Pyrex.