I’ve recently re-discovered this recipe while in search for an economical, filling winter soup and wondered why I haven’t made it for so long. I made a huge batch on Sunday and it will last for a whole working week’s worth of lunches.
It is designed to be a ‘use up what’s in the fridge/pantry’ kind of pasta-less minestrone. Adding a couple of cans of beans gives it some tummy-filling protein, with a couple of oatcakes it’s a very virtuous (but DELICIOUS) warming lunch.
Ingredients:
4 x sticks of celery – chopped into smallish slices
1 x white onion – roughly chopped
4 x carrots – roughly chopped (add leeks, swede, sweet potato etc – whatever you have to hand).
2 x cloves of garlic
A carton of V8 vegetable juice
A few chilli flakes (optional)
A couple of cans of ready to use beans – I used cannellini and haricot this week
2 x vegetable stock cubes
2 tsp of mixed herbs
2 tsp oregano
Method
So, you want to make a really chunky soffrito (celery, onion and carrot – the holy trinity of Italian cuisine) and soften it all in a good glug of olive oil. Add the garlic and leave to soften further.
Add the V8 juice (chilli flakes if you are adding any) then 1 litre of water with two vegetable stock cubes dissolved in it. I use the Knorr stock pot jelly ones. Simmer for 20 mins. Add herbs.
Wash the beans and add to the soup (I always use the canned, ready to use variety but if you use the dried ones follow the instructions first). Simmer for another 10 mins. Season.
I like my veg to still have some bite so I then simply serve with a drizzle of good olive oil on top.
You could toast some ciabatta slices, grate some parmesan on top and pop under the grill for 3 mins as a side if you fancy.
If beans aren’t your thing at the same time in the process add in some leftover chicken or gammon instead.
Enjoy!
CF x