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Minestrone

A wonderful classic Italian vegetarian meal in one. Serve with good bread. I love this soup with slices of avocado added just before serving. Drizzle with olive oil and sprinkle with parmesan.
Minestrone

You Will Need:

Main Dish
  • 2 large onions, chopped
  • 4 large carrots, sliced into thin rings
  • 4 stalks celery, thinly sliced on the diagonal
  • 2 T (30 ml) olive oil
  • 3 cloves garlic, finely sliced
  • 2 potatoes, sliced
  • 1 small cauliflower, broken into florets
  • 2 cups (500 ml) shredded cabbage
  • 1 cup (250 ml) peas (frozen are fine)
  • 3 fresh tomatoes, skinned and chopped
  • 6 cups (1½ litres) water
  • 4 T (60 ml) Ina Paarman's Chicken or Vegetable Stock Powder
  • Ina Paarman's Green Onion Seasoning to taste
  • fresh parsley, chopped for garnish

Ina’s Tip

This soup improves with keeping. Prepare the day before and keep refrigerated, it will also freeze well.

Method:

Sauté the onion, carrot and celery in the olive oil.

When soft and glazed, add the garlic and potatoes. Stir-fry for 3 minutes.

Add the rest of the ingredients except parsley. Simmer gently for 30 minutes.

Add chopped parsley.

Serve piping hot with plenty of crusty bread to mop up every last drop.

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