Soup season is almost over! This years’ winter was very mild here in Hamburg. It didn’t go below zero and snowed maybe twice. It was gray and windy and cold though!
To celebrate the end of the soup season I am happy to present my Minestrone recipe!
Like almost everything that came out of the Italian cuisine I find Minestrone absolutely delicious! A hearty soup with a nice mixture of veggies and a wonderful kick from fresh thyme. And I am hoping not to sound like a broken record but the really good thing about this soup is that all you need to do is some washing peeling cutting and then mix it all in a big pot and let cook.
You will also be happy to know that all veggies in the recipe are disposable. You can skip what you don’t like and put more from what you love or have. No rules here besides the tomatoes, thyme and pasta!
Ingredients (for a big pot 4-6 servings)
- 2 garlic cloves
- A few slices of chili
- 1 medium onion
- 2-3 celery stalks
- 2-4 medium potatoes
- 1-2 big carrots
- 1-2 medium zucchinis
- 1 small can of kidney beans
- 1 small can of white beans
- 1 can of diced tomatoes
- A few fresh thyme sprigs
- A handful of small/short pasta, I used the lovely Ditalini Rigati (meaning, little thimbles)
- Salt & pepper & a few chili flakes
- 1 liter water
- Wash, peel (carrots and potatoes), slice and cut all veggies
- Wash beans under running water very well
- Sauté onion, garlic, chili, and celery in a bit of olive oil – medium heat 1-2 minutes
- Add carrots and potatoes – stir for 1-2 minutes
- Add 1 liter of water – stir well
- Add diced tomatoes, salt and pepper and chili flakes – stir well
- Add beans – stir well
- Add a few thyme sprigs (remove leaves from stems first)
- Let boil and then bring the heat down and cook for 30 minutes on low-med heat
- After 30 minutes add the zucchini – mix and let cook for 15 more minutes
- Add the pasta and stir well, make sure it is all covered with water (add water if needed)
- Let cook for 15 – 20 minutes on a low heat, stir from time to time
- Balance flavors