Minestrone

Minestrone

I like to call Minestone “the leftovers soup.” With all the leftover vegetables you have in the fridge, some pasta, rice, or beans, you got yourself a nourishing meal.
But, unlike tradition, I make my Minestrone gluten-free and full of warm, anti-inflammatory spices that give it a little “kick” of lingering memories from the Roman Empire… 

* Note: there are 2 rules for a perfect Minestrone:
  1. Cut the vegetables into small cubes.
  2. Serve with fresh basil and grated parmesan on top.

       

      WHAT YOU NEED

      For the veggies:
      - ⅓ cup olive oil
      - 1 Yellow Onion
      - 3 Celery stalks
      - 3 Garlic clove
      - 1 fresh ginger finger
      - 1 Potato
      - 1 Zucchini
      - 2 Carrots
      - ½ Sweet potato
      - 1 large Tomato
      - 2 Cauliflower flowers (¾ cup)
      - 2 Broccoli flowers (½ cup)
      - ½ pack of frozen sweet corn (or 1 can)
      - 1 Parsley bunch
      - 6 cups water 

      For the spices:
      - 4 tbsp tomato paste
      - 1 tbsp salt
      - ¾ tbsp turmeric
      - 1 tbsp cumin
      - 1 tsp chili flakes
      - ½ tsp cayenne pepper
      - ¾ tbsp sweet paprika
      - 1 tsp fresh or dry Thyme
      - ⅓ tsp black pepper

      For serving:
      - Fresh basil leaves
      - Grated parmesan

       

      HOW TO MAKE

      The veggies:

      The most important part of this soup is the way the vegetables are cut. Small cubes make this soup perfect in taste and beauty.

      • On a large cutting board, peel all the vegetables and cut them into small cubes.
      • Mince the garlic and ginger. 
      • In a large pot on medium-high heat, add the olive oil with the chopped onion, garlic, and ginger. Saute and stir until the onion softens. 
      • Add the rest of the chopped vegetables and stir for 2-3 minutes.

        The spices:

          • In a measuring cup, pour 4 cups of warm water and add all the spices including the tomato paste.
          • Mix well and pour into the pot with the vegetables.

            The soup:

              • Add 6-7 cups of water to the pot and bring to a boil. 
              • Cover the pot and continue cooking on medium-low heat for another 50 minutes.
              *Serving: Sprinkle some chopped basil and grated parmesan cheese on top of each bowl.  Bellissimo!