Grandma’s Minestrone

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Autumn is making its entry in this part of the hemisphere. While the tree leaves are turning red and it gets chilly and crisp at night, our bodies too need to slowly adapt to the change of season. There is nothing better to help this transition that a little help from the king of comfort food: the Minestrone-a classic italian vegetable soup.Francesca’s wise grandma would argue that minestrone is actually the perfect food for every season. When she was a kid, after a long trip with the family, her personal way to welcome them back home was a warm bowl of minestrone. At this day, after a long day at work, we still think that there is nothing better that a hot soup when you get back home.

Minestrone is very easy to prepare, can be done in large quantity, freezed and it’s a tasty, easy way to avoid food waste and clean up your fridge from lonely, surplus vegetables!

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Almost every vegetable can go into your pot, but we recommend to keep a good balance between roots, such as carrots and potatoes, and some autumn green leaves (Kale, chards, cabbages).

We actually usually make make a good amount of soup, let it cool and store it in the in the freezer in single portions. This way, next time you are craving for some good soup, just take the minestrone out of the freezer, put it in a pot with  add half a glass of water and let it defrost on a low fire. It will be ready in just 10-15 minutes!

Serves 2-3 –Easy– Prep time: 1h and 15′

This time we choose:

  • 1 carrots
  • 1 onion
  • 1 potate
  • 1 garlic clove
  • 1 bunch of black cabbage
  • ¼ of fennel
  • a pinch of salt
  • 1 Parmesan crust

How to:

  1. Peel, clean and rinse all the vegetables;
  2. Chop them into chunks (small if you plan to not blend it!);
  3. Clean the outside of the parmesan crust with a brush under running water;
  4. Put everything in a large pot and add enough water to cover everything;
  5. Turn on the stove to medium heat, cover the pot and let the vegetables cook slowly, until soft (about 45 minutes-one hour);
  6. When the vegetables are cooked, you have two options: blend everything with a hand mixer, or keep them in pieces.
  7. Enjoy your soup by adding a little bit of extra virgin olive oil and some bread croutons or crackers.
  8. If you have any leftover minestrone, you can store it for couple of days in the fridge, or freeze it in single portions.

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