Minestrone soup recipe

4 sealinthefog minestrone soup vegetables

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!

1 sealinthefog minestrone soup vegetables

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
  • parsley
  • tomato paste
  • olive oil, salt, pepper

2 sealinthefog minestrone soup vegetables

Step 1:
Chop in brunoise 1 carrot, 2 celery, 1 onion and the garlic and sauté them with olive oil.

Step 2:
Add pumpkin, potatoes, zucchini and 2 carrots and brown them lightly.

Step 3:
Add cabbage, broccoli, chard, tomatoes, onions and a knob of tomato paste.

3 sealinthefog minestrone soup vegetables

Step 4:
After 2 minutes, add abundant water in order to cover all the vegetables and add salt and pepper.

Step 5:
After 45 minutes, add beans and peas, and continue the cooking over low heat.

Step 6:
After 1h, add salt and pepper to your taste and few drops of olive oil before serving.

5 sealinthefog minestrone soup vegetables

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.

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