Minestrone

I’m sick! It has been 4 days already and I still cannot get over it!

hack*

I am tired of being sick!

cough* cough*

This year I’ve basically been sick every month: I had a 3 day intense cold before Christmas, I got a 4 days light fever immediatelly after new year before heading back to China and now again!

Harrummph!*

Since all I’ve eaten in the last 3 days has been the Chicken soup my boyfriend made for me, today I’ve decided to “space things up” and make a light, tasty minestrone.

I’ll tell you something interesting about minestrone, get closer…

ready?

in Italian we have this saying “fare un minestrone” (make a minestrone) which can be refered to any kind of situations in which you just put a bunch of things together, totally not related to each other and, well, make a mess. This saying comes from the fact that, when you actually make a minestrone soup you can throw in a bunch of different vegetables, whatever it is that you have, there are no fixed rules when making minestrone soup, which is what make it easy, funny and incredibly tasty!

So feel free to integrate or eliminate any kind of vegetables to the recipe.

Ingredients:

  • 1/2 big onion
  • 1 big carrot (or 2 small)
  • 1 cup celery
  • 1 medium cauliflower
  • 3-4 zucchini
  • 1 eggplant
  • 1 can cannellini beans
  • 3+2 tbsp extra vergin olive oil
  • 1 tbsp marsala wine
  • 1 big ripe tomatoe
  • 1 vegetable bouillon
  • 1 l water
  • 1 tsp salt
  • fresh parsley and basil
  • grated parmesan cheese

Start by chopping up onion

carrot

and celery

In a pot pour in about 3 tbsp of extra virgin olive oil, heat it up. Add the chopped vegetables and let them cook on low heat for about 10 min or until lightly soft

Meanwhile chop up zucchini

and eggplant

place both on a baking tray and coat with 2 tbsp olive oil

1 tbsp of marsala wine and 1/2 tsp salt

Put the vegetable in the oven and grill them until nice and golden brown

Next up pour into the pot about 1 liter of boiling water

and 1 vegetable bouillon

take your cauliflower

and chop it up into medium-small pieces

Add them to the pot

Chop into cubes a ripe tomato, and add that in too. Cover with a lid and let cook for about 20 min

When vegetables are cooked, drain a can of cannellini beans, and throw them in

Blop*

Stir around

then throw in the roasted veggies

yummy! The roasted veggies will give a nice crunchiness to the soup

Chop up some fresh parsely and basil

and add it all in

Ladle the yummy soup into a bowl

and look at it

smell it!

Sprinkle some grated parmesan cheese

and serve warm!

Divine…you can add some short cut of pasta if you want, but I prefer my minestrone just like that, simple tasty soft and crunky veggies! Give it a try

cough*cough*

One serving provides:

  • Calories: 121
  • Fat: 8.9 g
  • Carbohydrates: 9.9 g
  • Protein: 2.4 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.