Monday, May 23, 2011

My Mamma's Minestrone


My mother takes full credit for this simple, but damn tasty, Minestrone. We grew up with it in winter, and with gluten-free pasta and parmesan cheese for those who can eat dairy, it's so heavenly and tasty, you'll want to make it every week!

Here it is....


2 large potatoes, diced
2 large carrots, diced
1 medium sized zucchini, diced
2 stalks celery, diced
1-2 cans of mixed beans, kidney or borlotti (whatever type or amount you prefer)
1 small onion, diced
1 small head brocolli, cut into small florets
2 cloves of garlic, cut in half
Half a can of peeled tomatoes
2 handfuls of baby spinach
Gluten free pasta
Massell Vegetable stock cubes (gluten free brand)
Salt and Pepper


Half fill a large pot with water - put it on a medium heat.

Add all the vegetables except the spinach, onion, garlic, squash in the peeled tomatoes, about three stock cubes (even four if it's a huge pot, taste-test after 15 mins and decide) and season with salt and pepper.

Bring to the boil then reduce to a nice, rolling boil (reduce to simmer if the liquid is reducing too much). After about 50 minutes, break up the gluten-free spaghetti into about 4 cm sticks soup pasta, and throw in. When pasta is cooked, it's ready to eat!

Gluten-free peeps: toast some of that yummy "Has No" gluten free bread and scoop in or make croutons.

People who can eat dairy - it's orgasmic with freshly grated parmesan cheese!

Add more salt if needed.

Freezes very well - for up to a couple of months. Just defrost, heat up and enjoy. I make loads so it's on hand when I don't feel like cooking.

Write and let me know how you went! About to scoff mine. Just blow on every spoonful so you don't burn your tongue!


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