Description
Minestrone is a classic in the Italian kitchen. Here is my favorite version – almost more stew than soup. Warming, energizing and delicious!
Ingredients
- 500 g white cabbage
- 2-3 carrots
- 1 stick of leek
- 1 onion
- 2 garlic cloves
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 bay leaves
- 2 cans of chunky tomatoes (400g each)
- 1 l vegetable broth
- 1 small sprig rosemary, chopped / old. 1 teaspoon dried rosemary
- 1 sprig thyme, chopped / old. 1 teaspoon dried thyme
- Salt
- freshly ground pepper
- 1 tin of chick peas (240 g drained weight) / or freshly cooked chick peas
- 1 tin of white beans (240 g drained weight) / or freshly cooked white beans
- 1/2 bunch fresh parsley, chopped
- 50 g parmesan or pecorino, freshly grated
- 2 handfuls of kale chips
Instructions
- Clean the white cabbage, cut off the very hard outer leaves. Remove the stalk, wash and cut into 1 cm wide strips. Peel carrots, clean leeks and cut both diagonally into 0.5 cm wide pieces. Peel onion and garlic. Dice the onion, chop the garlic finely.
- Heat olive oil in a pot. Sauté the onions over medium heat until they are glassy. Add garlic and sauté briefly. Add cabbage and carrots, stir-fry for about 5 minutes. Add tomato paste and fry. Deglaze with some stock and let it roast again. If you have time, you can repeat this process a few times. If it has to be done quickly, continue immediately by adding the tomatoes and the rest of the broth at once. Add the herbs and the bay leaves, season with salt and pepper and simmer covered at low heat for 10 minutes.
- Rinse pulses under running water, drain. Add the leek to the soup and simmer everything else for another 10 minutes. At the end of the cooking time, season again with salt and pepper.
- Serve hot and sprinkle with freshly grated cheese and chopped parsley.
- Serve with the crispy kale chips
Notes
The recipe for the kale chips can be found here on the blog!