If you read my last post, you’ll know I’ve been challenged to bring you a nourishing soup a week for four weeks. This one is the second soup! Soups are a wonderful way to boost your diet with lovely nourishing foods our body needs.
This week I’m bringing you my version of Minestrone Soup. This is a soup that traditionally changes with the seasons and often has pasta added to it. The key to a great Minestrone is the stock and using the freshest vegetables and herbs in season. I’ve always based my recipe on a Jamie Oliver version with red cabbage.
Red cabbage is one of the most nutritious vegetables to eat. It is packed with fibre, disease fighting compounds called polyphenols and is rich in vitamins A, C and K, as well as the minerals potassium and manganese.
This soup is so easy. You’ll need to have a home made chicken bone or ham hock broth on hand.
In my soup I saute chopped onion, celery and carrots (in olive oil or coconut oil) for about 5 minutes. I add some fresh rosemary leaves and saute for another minute before adding homemade stock (see previous post for making a stock). I bring the stock to a simmer and add one can of tinned organic crushed tomatoes and half a red cabbage (thinly sliced). You can add some small pasta or spaghetti pasta broken up at this stage if you desire. You could also boost the protein by adding borlotti beans. Simmer for another 10 minutes. Taste and season with salt and pepper. Serve with some fresh basil and grated Parmesan!
2 onions (red or brown)
3 medium carrots
2 sticks celery
½ medium red cabbage
Fresh rosemary (2 teaspoons chopped)
1 and ½ litres of homemade chicken bone or ham hock stock
1 can organic tinned tomatoes (crushed)