Mum used to cook this Minestrone soup for us when we were kids. I started craving it again when I was a Melbourne-based student in my teeny Prahran apartment. It was my go-to, especially if it was wet out (almost always) and I had nothing in my backburner (always).

I’ve put my own spin on it since Mum used to make it – replacing the beef broth with veg, and adding my own little je ne sais quoi – a touch of balsamic vinegar (grapes at it again!). It gives it that zing to make it sing. Now it’s evolved into our kids fav, they’ll even eat it a few nights in a row, so hopefully it’ll help warm you up too when you need a nutritious dish of delish.

Ingredients:

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Olive oil x 4 tablespoons
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Brown onion, medium x 1 
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Garlic cloves, crushed x 3
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Carrots, chopped x 3
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Green beans, chopped 
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Zucchini, chopped, large x 2 
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Celery stalks x 2 
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Organic Tomatoes, diced, 450g tin
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Vegetable stock, 1 litre
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Water, 2 cups
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Black pepper, cracked
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Sea Salt 
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Oregano, dried 2 teaspoon
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Balsamic vinegar, 2 tablespoons
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Butter beans, 450g tin 
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Parmesan, freshly grated 
(or nutritional yeast for vegan)

Warm 3 tablespoons of the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion, and garlic and cook until the onions are turning translucent.
Add the diced carrot, and cook until they have started to soften, then add the green beans, zucchini and finally the celery.
Cook for about 7-10 minutes, stirring often, until the vegetables have softened.
Pour in the tinned tomatoes, vegetable stock and water. Season generously with freshly ground salt, black pepper and oregano, and add a splash of balsamic vinegar to taste.
Raise the heat to med-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the butter beans. Continue simmering, uncovered, for 20 minutes.
Remove the pot from the heat. Stir in remaining tablespoon of olive oil. Taste and season with more salt and pepper until the flavours really z/sing.
Garnish with freshly grated parmesan.

I love this fresh but some love it on the second day when the flavours have mingled together and softened a touch. Either way, it’s pretty much part of the family.

x. Eliza

Mum's Minestrone Is Winter's Antidote

Mum used to cook this Minestrone soup for us when we were kids. I started craving it again when I was a Melbourne-based student in my teeny Prahran apartment. It was my go-to, especially if it was wet out (almost always) and I had nothing in my backburner (always).

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