There's nothing quite like a bowl of minestrone on a chilly winter day! This "Minestrone" combines winter vegetables into a flavorful and comforting dish that's both nutritious and soothing.
Perfect for those cozy family dinners, this winter vegetable minestrone is a celebration of seasonal produce, and it's completely customizable based on what you have in your fridge or what you find at the market. So get creative and let your tastebuds guide you!
To make the soup more substantial, consider adding pre-cooked small pasta shapes or beans, such as cannellini or chickpeas, for a hearty and satisfying complete meal.
Ingredients
1 small cauliflower
1 small broccoli head
1 lb pumpkin, peeled and diced
2 leeks
1 bag of baby kale (5 oz)
1 small onion
2 celery ribs
2 carrots
2 tbsp of tomato paste
1 bunch of parsley (only the leaves, roughly chopped)
Salt and pepper to taste
3 tbsp extra virgin olive oil
1/2 gallon of water
Optional: cooked pasta, cooked beans to add at the end before serving. Grated Parmigiano or Pecorino cheese.
Method
1. Sauté the base: Start by roughly chopping your carrots, onion, leeks and celery. Heat 3 tbsp of olive oil in a large pot over medium heat. Add the veggies and sauté until they’re fragrant and slightly golden (3 to 5 minutes max).
2. Add more veggies: Chop up your cauliflower and broccoli florets, removing any tough stems. Add them to the pot.
3. Simmer It down: Stir everything together, then add half of the parsley leaves. Pour in the water until everything is covered, and toss in your tomato paste. At this point add the diced pumpkin as well. Season with salt and pepper. Let it come to a boil, then reduce the heat and simmer for 30-40 minutes until the vegetables are soft and tender.
4.Blend it up: Remove approximately 1/4 of the soup and blend it using a regular blender, food processor, or hand blender. Be cautious, as the liquid is extremely hot; ensure the blender has a vented lid to let steam escape. Return the blended portion to the pot with the remaining soup.
5. Add the Kale: add the baby kale to the pot and let everything cook on low heat for 5 minutes more.
5. Taste & Serve: Taste your minestrone, and add salt as needed. Sprinkle some parsley on each bowl. You can also drizzle a bit of extra virgin olive oil on top for that rich, finishing touch as well as grated cheese. Serve hot, and feel that warmth fill you up!
*Note: You can prepare some pasta and/or open a can of white beans, rinse them, and set them aside on a separate serving bowl. This way, everyone at the table can personalize their own bowl by adding as much or as little as they like!
👉 **Tag me** when you make it! I’d love to see your creations. 🧑🍳✨ #ItalianFoodTherapy #MinestroneLove #HealthyComfortFood
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