Harvest Minestrone Soup
A deliciously wholesome minestrone soup made from all the rainbow vegetables from the garden and served with parmesan cheese and ciabatta.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion finely chopped.
- 2 sticks of celery finely sliced.
- 1 leek finely sliced discard the dark tops.
- 2 cloves of garlic finely chopped.
- 2 medium carrots finely sliced.
- 1 medium chopped courgette or squash.
- 12 sliced green beans.
- 1 sliced sweet red pepper.
- A handful of chopped parsley.
- 1 carton or tin of chopped organic tomatoes use chopped fresh ones, if you have plenty to use up - no need to peel
- 1 can of drained cannellini beans.
- 1 litre of good chicken broth preferably homemade, but organic bouillon powder will do
- The stripped corn from a cob of sweetcorn only because I had lots in the garden and it looked pretty!
- A handful of orzo pasta grains.
- Grated parmesan and sliced ciabatta to serve.
Instructions
- Take a large, heavy bottomed pan, and add the onions, garlic, celery, leek, and carrots. Cook for 15 minutes to soften, stirring occasionally so they don't stick.
- Add the rest of the ingredients except the kale and orzo, and stir well.
- Cover and simmer for 30 minutes until the vegetables are cooked.
- Add the shredded kale and orzo just for the last 10 minutes.
- Feel free to experiment with different vegetables depending on what you have available. I only added the corn because we have lots in the garden at the moment, and it really added to the bright colours of the dish.