This recipe is from my cookbook . When I cook minestrone, I vary the vegetables depending on what’s available in the fresh food markets that day. Soups of this sort are not only budget friendly, but also packed with fiber and antioxidants thanks to the featured vegetables.
This hearty dish is a one-pot meal that’s simple and nourishing, and can be enjoyed for a few days. I use water instead of vegetable stock as the flavors from the vegetables penetrate beautifully into the simmering broth and create a wonderfully clean flavor on their own.
Roasting some of the vegetables — particularly the sweet potato, eggplant or pumpkin — before adding them to the soup will add flavor and a creaminess that explodes in our mouth. For a quick boost of protein, I add a tin of organic, drained borlotti beans, and the optional walnut infused pesto adds texture. You can also fold through a little cooked brown rice or pearl barley for extra sustenance.
Enjoy piping hot in generous sized bowls with a grating of parmesan. You can store leftovers in the fridge for up to four days or freeze for up to three months.
Top the minestrone with chopped avocado just before serving. You can also swap or add other vegetables depending on the availability and season. Some good additions or substitutes include green peas, zucchini and capsicum.
I also enjoy serving it with a spoonful of pesto stirred through as it takes the flavor to another level and increases the soup’s texture.