Winter Minestrone

I’m sure the Italians would roll their eyes if they saw this recipe. To them it’s probably as far removed from  traditional minestrone as it gets, I guess it’s more minestrone “inspired”. 

Minestron 2

When my  Mom would make her minestrone it was always served  with fresh soda bread, still warm from the oven,  with lashings of butter. I didn’t make soda bread but instead served it with toasted sourdough topped with pesto, which isn’t a bad alternative if you ask me. 

Ingredients:

2 tablespoons of Olive Oil

1 medium Onion, finely diced

2 cups of  Carrots, chopped in 1 cm cubes

2 cups of Celeriac, chopped in 1 cm cubes

½ cup Celery, chopped in 1 cm cube

1 clove of Garlic, crushed

2 Bay Leaves

1 litre of Vegetable Stock

1 can of Plum Tomatoes

2 tablespoons of Tomato Puree

½ cup of Brown Lentils

1-2 teaspoons of Salt

½ teaspoon of Black Pepper

2 cups shredded Savoy Cabbage or Kale

Minestrone

Method:

  • Add the oil to a heavy based saucepan over a medium heat. When the oil is hot add in the onions and saute until  they are soft and slightly golden.
  • Then add in the carrots, celeriac, celery and garlic and cook until they start to colour.
  • Now add in the bay leaves, plum tomatoes, tomato puree, brown lentils salt and pepper.
  • Bring to the boil,then reduce the heat and allow to simmer for 40 minutes or until the vegetables are tender.
  • Then add in the shredded cabbage and cook for a further 5 minutes until it is wilted and soft.
  • Serve with some chunky bread, pesto and a grating of good Parmesan.
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