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!