This minestrone soup is made with all veggies from my farmbox! Last week I received a huge crate of fresh organic vegetables delivered by London’s most exciting farmbox delivery scheme, Cycling Veg. Cycling Veg is this awesome start-up that delivers crates of organic veggies (and fruits) to your flat weekly by bicycle. I love the idea that the delivery is done in such a sustainable way. Plus, your cyclingvegger (aka delivery person) is also super friendly and will chat with you about the veggies and fruits that week. I couldn’t be happier that last week’s box was p-e-r-f-e-c-t for minestrone!
I first fell in love with minestrone soup at Olive Garden. For as long as I can remember, whenever I had a day off school, my mom would take me there for lunch. You know the all-you-can-eat salad and soup deal? It doesn’t really get much better than that for me. At $6.99, you get a giant (refillable) bowl of salad, a huge (also refillable) basket of breadsticks, and endless bowls of soup that the waiter happily brings over (with tons of parmesan on top).
For this recipe, I used six different fresh veggies: kolhrabi, zucchini, runner beans, carrots, potatoes and onions (does garlic count too?). But don’t let that long list deter you from making this recipe. You can easily swap out one veggie for a different one that you might have on hand – for example, try celery, green beans, daikon or cabbage. The minestrone soup is very easy to make, but I’ll leave you with two important tips. First cut each type of veggie into the same shape and size so they cook evenly, and second, stagger the time between adding each veggie into the pot, to make sure nothing is over or under cooked.
If you’ve made minestrone soup before, please comment below and let me know what veggies you use!
- 1 tbs olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 whole carrot, chopped into small pieces
- 1 medium kohlrabi, cut into about ¼ inch pieces
- 1 medium potato, cut into about ¼ inch pieces
- 2 medium zucchini (courgettes), chopped into half moon pieces about ¼ inch thick
- 1 can (400g / 14oz) red kidney beans
- 4 cups chicken or vegetable stock
- 1 can (400g / 14oz) chopped tomatoes
- 1 cup small shaped pasta
- 1 bay leaf
- 1 parmesan rind (optional)
- 1 chili (optional)
- salt and pepper to taste
- Heat a large pot with the olive oil on medium heat.
- Once the oil is hot, add in the onion, garlic and carrots. Sautee for about five minutes.
- Add in the stock and turn heat to medium-high.
- Once the broth boils add in the canned tomatoes, potato, kolhrabi, bay leaf, parmesan rind (if using), and chili (if using). Turn the heat down and simmer for about 20 minutes.
- Turn the heat back up until the soup is lightly boiling. Add in the zucchini (courgette) and pasta, and cook for about 8 minutes.
- Remove soup from heat and let stand, covered, for about 10 minutes before serving.
- Serve with freshly grated parmesan cheese.