Warming Minestrone Soup: An Aussie Twist On A Classic

Minestrone soup is a classic Italian dish, but its versatility makes it a perfect fit for Australian kitchens too. This hearty vegetable soup is packed with fresh, seasonal produce, making it a delicious and nutritious meal any time of year. Here’s a look at the ingredients, directions, and nutritional information for a classic minestrone soup recipe with an Aussie twist.

Ingredients:

2 tablespoons olive oil

1 brown onion, diced

2 cloves garlic, minced

1 carrot, peeled and diced

2 celery stalks, diced

1 red capsicum (bell pepper), diced (substitute green capsicum if preferred)

4 cups (1L) vegetable stock

1 (400g) can chopped tomatoes

1 tablespoon tomato paste

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 bay leaf

4 cups (1L) water

1 cup (250g) green beans, trimmed and cut into bite-sized pieces

1 cup (250g) chopped zucchini

1 cup (150g) dried macaroni or small pasta shapes

1 (400g) can cannellini beans, drained and rinsed

Salt and freshly ground black pepper, to taste

Freshly chopped parsley, for garnish (optional)

Directions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrot, celery, and capsicum. Sauté for 5-7 minutes, or until softened.

2. Stir in vegetable stock, chopped tomatoes, tomato paste, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Add water, green beans, and zucchini. Simmer for an additional 10 minutes, or until vegetables are tender-crisp.

4. Add pasta and cannellini beans. Simmer for another 5-7 minutes, or until pasta is cooked through.

5. Season with salt and pepper to taste. Remove bay leaf before serving.

6. Garnish with freshly chopped parsley, if desired.

Nutrition Facts:

(Per serving, approximately)

Calories: 400

Fat: 15g

Saturated Fat: 3g

Carbohydrates: 50g

Fiber: 10g

Protein: 15g

Sodium: 500mg (depending on the vegetable stock used)

Conclusion:

This minestrone soup is a delicious and satisfying meal that’s perfect for a weeknight dinner or a casual weekend lunch. It’s easily customizable – feel free to add other seasonal vegetables like corn, peas, or chopped leafy greens. With its abundance of fresh produce and protein-rich beans, this soup is sure to become a family favorite.

Frequently Asked Questions (FAQs):

1. Can I use a different type of pasta in this recipe?

Absolutely! Any small pasta shape will work well in minestrone soup. Try ditalini, orzo, or small shells for a delicious variation.

2. I don’t have cannellini beans. What can I substitute?

You can substitute any type of white bean you have on hand, such as chickpeas, Great Northern beans, or navy beans.

3. How can I make this soup vegetarian?

Simply omit the cannellini beans and use vegetable broth instead of vegetable stock.

4. Can I freeze minestrone soup?

Yes, minestrone soup freezes well. Let the soup cool completely, then transfer it to an airtight container or freezer-safe zip-lock bag. Freeze for up to 3 months.

5. How can I make this soup thicker?

If you prefer a thicker soup, you can mash about half a cup of the cooked cannellini beans and add them back to the pot. This will help to thicken the soup without adding any additional ingredients.