RECIPE: Mons Minestrone

Vegan + GF options

In my opinion, Minestrone is the GOAT soup. Perhaps that’s because my personal preference for soup is something lumpy and textural over a smooth, creamy, dense soup. I like having bits to chomp and chew, and a somewhat clear, runny broth for all the bits and pieces to float in.

As a meat eater, dairy lover and gluten consumer, I enjoy building dishes that have the flexibility and versatility to be altered for GF and Vegan folk!

Also, this is one of my favourite meals to make a friend in need (sick, heartbroken, lonely, grieving, moving house, period cramps etc) - See last image.

Some soft suggestions: 

• never shy from citrus, salt and herbs in soups, especially minestrone. 

• Serve with fresh bread and olive oil or butter 

• VEGAN / GF see items listed with an asterisks for substitutes.

• Make this as a big batch of meal prep and store in freeze-safe containers as individual servings. Pull out in the morning to defrost, then reheat at dinner.

For the Soup:

olive oil

Salt & pepper

2 large carrots (chopped)

3 celery stalks (chopped)

1 brown onion (chopped)

3 gloves garlic (crushed/minced)

Tomato paste

Dried thyme, oregano, rosemary (or italian herb mix)

1 can crushed tomatoes

1 can kidney beans

1 can canelini beans

4 stalks kale (or chard)

Handful fresh green beans (cut into 3cm pieces)

*1 cup pasta shells (any works)

*4 cups broth/stock 

*Parmesan rind (or nutritional yeast for vegans)

*Grated Parmesan (for serving)

For the Gremolata:

1 bunch parsley 

2-3 garlic cloves crushed

1 whole lemon zest

*Opt for an GF pasta shells

*Skip the Grated parmesan & rind. use nutritional yeast to serve for that cheesy flavour

*use a vegan broth or stock

Lets cook:

1. Heat a large glug of olive oil in a large soup pot over medium-high heat. Add the carrots, onion, celery and flakey sea salt.

2. Stir occasionally until the veggies become soft and the onion clear (about 5 mins)

3. Add the garlic, tomato paste, herbs. Stir in and cook for roughly 1 minute

4. Add the can of crushed tomatoes, canned beans, green beans salt and the parmesan rind (if using) and stir until all combined

5. Add broth/stock and bring to a gentle simmer and let cook for 25 mins uncovered

6. Meanwhile, put a separate pot of water on high heat with a pinch of salt and a glug of olive oil

7. Once boiled, add your pasta shells 

8. Whilst your pasta cooks, de-stem and chop your kale and set aside

9. Now to make your gremolata! Finely chop your bunch of parsley, and in a bowl combine the minced garlic, parsley and lemon zest. Set aside.

10. Once the pasta is al dente, strain it and add it to the soup along with the chopped kale

11. Turn the heat off and taste. Adjust the seasoning if it needs more salt.

12.  serve in preferred bowls with fresh cracked pepper, parmesan (or nutritional yeast) and gremolata

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