Long, slow cooking makes this the most flavoursome minestrone with only simple ingredients.
- olive oil
- 1 Large onion, diced fine
- 5 cloves garlic, minced
- 2 sticks celery, diced small
- 1 Large turnip, diced small
- 2 Large carrots, diced small
- 800g canned tomatoes
- 5 cups water (will need extra)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 Large bay leaf
- 1 Small pinch sugar
- salt and pepper
- 1 Medium parmesan-style cheese rind
- 400g cannellini beans
- a handful of small pasta or broken spaghetti
- In a large pot or dutch oven, heat the olive oil over medium heat and add the onion, garlic, celery and carrot.
- Saute for about 10-15 minutes, turning heat down if it’s too much. You want a fair bit of colour and caramelisation over the veggies, as this is what is going to provide the flavour. I often cook mine for 20 minutes or more.
- When you’re happy with the colour on the veggies, add the turnip and canned tomatoes, the water, basil, oregano, bay leaf and pinch of sugar.
- Bring to a boil, then return to a simmer for as long as you’ve got. Pop in your piece of parmesan-style cheese rind and let it do its thing. I simmer mine over low heat for about three hours, topping up with water as necessary to the level I wanted – I don’t mind a bit of broth as opposed to veggies, but you keep an eye on it to keep it at the ratio you want.
- For the last hour, add the rinsed and drained cannellini and small pasta
- Taste for seasoning. This soup only gets better so feel free to make it the day before you need it, or enjoy for leftovers!
- Serve with a drizzle of olive oil and a sprinkle of salt.
Keywords: easy minestrone, vegetarian minestrone, bulk minestrone, minestrone soup recipe