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”.
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.
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
- 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.