A few nights ago, I made a big pot of minestrone. It is not the most authentic recipe, but it is popular in our house.
The recipe that I use is one that I read ages ago in a women's magazine. Unfortunately, I can't remember which one and now just make the soup from memory, so I have tweaked it a bit anyway.
I used the left-over cabbage from the cabbage roles that I made a few weeks ago. When I made them, I chopped the remaining steamed cabbage and put it in the freezer. The cabbage amount below is just an estimate based on about how much was left.
2 medium onions
2 cloves garlic (more if you like)
2 tablespoons olive oil
1 800g(?) tin backed beans
1 440g tin crushed tomatoes
2 sticks celery
1 teaspoon dried thyme
dash black pepper (or more to taste)
2 vegan stock cubes (your choice of flavour)
250g short shapes pasta
water to cover well.
- Chop the fresh vegetables. Gently fry them in a large soup pot with the oil.
- Once the onion is translucent, add all remaining ingredients except the pasta. Add water to desired soup consistency.
- Bring to boil and then simmer 20 minutes.
- Add pasta. Bring soup back to boil. Reduce to a simmer and simmer until pasta is tender (10-15 minutes).
- Add extra water if the soup has become too thick as the pasta cooked. Reheat it if you do this.
- Serve with crusty bread.