(Norsk versjon / Norwegian version: Italiensk Minestrone Suppe )
With shivering fall fast approaching, it is time to dust off the dust of the hearty, filing, tasty soups. I do hope we avoid those dreary autumn storms for a while, but with this recipe up my sleeve, I will be well prepared.
Let us whip up a large pot of Italian Minestrone soup:
Ingredients (12 servings):
- 3 tablespoons olive oil
- 1 leek, sliced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 5 potatoes, diced
- 5 carrots, sliced
- 2 green quash, halved and sliced
- 1 chili, chopped (remove the seeds if you want a mild version of the soup, add more if you like it more fierce)
- 2 liters beef stock (use vegetable stock if you prefer the veggie version)
- 2 tins chopped tomatoes
- 250 grams pasta (cooked as per instructions on the packaging) (use gluten free pasta if you are allergic to gluten, or skip it)
- 2 tins white beans, or bean mix if you prefer, rinsed in cold water. (Remember to water the beans overnight if you use dried beans. I can never remember to do that, so I use the tinned stuff instead)
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- Salt, pepper, sugar to taste
- 5 tablespoons parmesan, grated.
Heat olive oil in a large pot, add onions and garlic and sauté for a couple minutes. Add potatoes and vegetables, and sauté for 4-5 minutes on medium heat. Add stock and tomatoes and bring to a boil. Simmer til cooked, approx. 10 minutes.
Add cooked pasta, rinsed tinned beans and rosemary. Bring to the boil. Add salt, pepper and sugar to taste.
Drizzle over chopped, fresh parsley and parmesan and serve with good bread (try a homebaked Focaccia). Some bacon bits on top are also nice. Or you can add sausage bits or beef if you want more protein.
The soup is fabulous to freeze, but leave the pasta out if you do. There is nothing wrong in serving the pasta on the side.