Homemade minestrone (PERFECT for cold weather)

For the soup base

- 1 sweet potatoe made purée

- 1 cayenne or sweet pepper

- 2 garlic cloves, peeled, finely chopped.

- 1 litre/1 pint 15¼fl oz of water

- 30g/1oz tomato purée

- 1 bay leaf

- salt and freshly ground black pepper

 

 

 

 

Ingredients

- Half of a large onion, peeled, sliced

- 2 celery stalks, chopped

- 2 carrots, peeled, diced

- 1 Zucchini, diced (optional)

- 1 potatoes, peeled, diced

- 400g/14 oz tomatoes, chopped

- 400g/14 oz canned haricot beans, drained/washed

- handful chopped fresh parsley

- 1 tsp fresh thyme leaves (optional)

- 100g/3½ oz of whole grain penne or fussili pasta

- Coconut oil or olive oil in slow temp...

 

 

 

 

For the croûtons

1 crusty white bread loaf, cut into thick slices

1 tbsp olive oil

Garlic in podwer

 

 

 

 

Preparation method

 

 

 

 

Prepare a base purée with garlic, bay leaf, water, salt/pepper, the sweet potato and the tomato and simmer for 25 minutes.

 

 

 

 

Heat the coconut oil in a frying pan and fry each vegetable for separate until softened, first the onion with 1 garlic,then celery, carrots, and finally add the chopped tomatoes y fry at slow temp for 2-3 minutes. Reserve.

 

 

 

 

Stir in the potatoes and boil until soft with hot water, drain and reserve.

 

 

 

 

Pour in the soup base and bring the mixture to the boil. Add the water, the haricot beans, the herbs, the pasta and continue to cook until the pasta is tender.

 

 

 

 

Season to taste, with salt and freshly ground black pepper.

 

 

 

 

For the croûtons, drizzle the bread with the olive oil.

Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown.

 

 

 

 

Meanwhile, preheat the grill to high.

To serve, ladle the soup into 4 soup bowls and top with a croûton and grated parmesan reggiano...

 

Done