Heart-warming isn’t always synonymous with healthy. When we think of comfort food we often evoke images of rich sauces, gravies, smooth buttery mash potato and puddings laden with equal amounts of decadence and guilt. Then there are dishes that cross those boundaries, ticking all those comfort boxes along the way yet content in the knowledge that what you’re eating isn’t just delicious but in fact good for you. For me, Minestrone is one of those dishes. Essentially an Italian broth based soup it is as flexible as the seasons and consists of vegetables, pasta and stock. However no fixed recipe exists as such and minestrone is made with whatever vegetables are in season but commonly with a base of onion, celery and carrot along with tomatoes and beans. In my recipe the inclusion of cavolo nero or other kale adds an iron rich greenness and is plentiful in autumn as is end of season courgettes. Although I use tinned tomatoes in this recipe, if making in summer of course substitute for fresh to take advantage of their height of flavour.
When making the minestrone the only other factor to consider is the chopping of the vegetables. You can chop as fine or as rustic as you wish, just remember to keep the vegetables cut to a similar size to account for similar cooking times. The pasta you choose is entirely up to you but whatever you choose just make sure to opt for a small shape such as orzo (rice shaped pasta), farfalline (small bows) or cocciolette (small shells). Alternatively break up spaghetti if you can’t locate any small pasta shape.
Error: Access Token for is not valid or has expired. Feed will not update.
There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.
Error: No posts found.
Make sure this account has posts available on instagram.com.