Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.


Easy Minestrone Soup

This has to be one of my favourite ‘meal in a pot’ soups as it just about contains everything other than meat, and when eaten with chunky fresh bread is a very substantial meal. I prefer this soup with just beans and omit pasta as I find both make it too heavy but if you wish to add both, please do. I also like to use a food processor to chop all these delicious vegetables. Naughty, I know but so much quicker.

Serves 6
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Stovetop cooking


INGREDIENTS

4 tablespoons extra-virgin olive oil

Vegetable Mix

1 medium red onion – chopped
2 medium carrots – peeled and chopped
2 medium ribs celery – chopped
2 cups chopped seasonal vegetables – such as potatoes, yellow squash, zucchini, butternut squash, green beans or peas
4 cloves garlic- chopped

Flavourings

1 tbsp tomato paste
½ teaspoon dried oregano
½ teaspoon dried thyme
Large pinch of sea salt flakes
2 bay leaves
Pinch of chilli flakes – optional
Freshly ground black pepper

Liquid

1 x 400g can diced tomatoes – with liquid
400mls stock – chicken or vegetable
500mls water
2 teaspoons lemon juice

Beans

1 x 400g can cannellini beans – rinsed and drained

Garnish
Freshly grated Parmesan cheese – optional


JULES OF THE KITCHENINSTRUCTIONS

Prepare vegetable mix

Either chop by hand or place in a food processor and pulse quickly to a coarse mix.

Assemble soup

Heat 4 tablespoons of the olive oil in a large saucepan over medium heat.

When the oil is hot, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often until the vegetables have softened and the onions are turning translucent about 7 to 10 minutes.

Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes. Add bay leaves and chilli flakes.

Add liquid

Pour in the diced tomatoes and their juices, broth and water. Season to taste with salt and generously with freshly ground black pepper.

Cook

Raise heat to medium-high and bring the mixture to a slow 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 the beans. Continue simmering, uncovered, for 20 minutes. Remove the pot from the heat. Taste and season with more salt and pepper if necessary.

Serve

Take to the table hot, ladle into individual bowls and garnish with plenty of freshly grated Parmesan.

Jules tips: Traditionally, beans and pasta can appear in a minestrone but I prefer to just add beans. I use tinned beans for ease but of course, you can use dried beans, soaked and pre-cooked. If you wish to add pasta I recommend 100g of whole grain orecchiette, elbow or small shell pasta and do watch the consistency, as you may need to add more liquid than quoted to keep the soup light. Freezes well and will also keep fresh in the fridge for a couple of days.


Contributed by: Julia Toon, Jules of the Kitchen

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