HOMEMADE ORGANIC VEGETABLE SOUP

Minestrone, a typical vegetable soup from Italy, is a combination of finely cut veg which we suggest you combine with pomodorini (cherry tomatoes) confit in Organic Extra Virgin Olive Oil and Parmesan Cheese for that extra continental flavor. Great to serve as a starter or main course on an autumn evening, paired with crostini (roasted bread).

INGREDIENTS: (4 servings)

  • 200g Organic Celery finely cut
  • 200g Organic Carrots finely cut
  • 200g Organic Broccoli finely cut
  • 200g Organic red cabbage finely cut
  • 200g Organic Potatoes finely cut
  • 100g Organic Spinach finely cut
  • 2 Organic cloves of garlic finely cut
  • 1 Organic red onion finely cut
  • Organic Italian Parmesan cheese grated
  • 1 Organic loaf of bread
  • Organic Italian Olive Oil
  • Pepper
  • Salt
  • Chopped parsley
  • 2 jars of pomodorini confit

INSTRUCTIONS:

  1. Stir fry in Olive Oil garlic and onions, with the celery and carrots until golden brown. Add the rest of the vegetables mixing in for a quick stir fry. Add boiling water from the kettle in a large pot to cover the upper half of the pot (half water, half veg) add salt and pepper to flavor. Let simmer for 30 minutes.
  2. Add the pomodorini confit and let simmer in with the rest for 10 minutes. Meanwhile, cut the loaf of bread into small slices and roast.
  3. To serve use medium bowls and place the crostini bread on the bottom with a sprinkle of olive oil, add the minestrone or vegetable soup on top, and garnish with grated parmesan cheese and fresh parsley leaves.

SERVE HOT WITH WHITE OR RED ORGANIC WINE!!

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