There is a definite chill in the air at the moment, and I have been craving soups. I always make my own soups because I despise the taste of the canned or packet varieties… there goes my Heinz sponsorship 🙂
Be warned readers, when I make soup, nothing is by half measures! These babies are designed to give you a stock of soup which will see you through half the winter. The ingredients will make approximately ten serves of Minetrone. I always have takeaway containers on hand to ladle each serve into ready for freezing.
½ cup brown lentils (Uncooked)
440 gm 4 Bean Mix
500 gm Potato diced
195 gm Carrots diced
160 gm Onion
6 cloves Garlic chopped
1 bunch Fresh Basil Leaves chopped
2 cups Green Beans chopped
840 gm canned Tomatoes
2 litres Campbell’s – Real Stock Vegetable Salt Reduced
100gm Dry Pasta
1/2 cup Cauliflower chopped
1 tsp Tabasco Sauce
Firstly do you love the ingredients I picked from my garden? There are also some homegrown tomatoes in the pot too because I didn’t have quite enough canned tomato.
Put all the ingredients in the largest pot you have which has a lid.
Cook over a low heat with the lid on stirring occasionally. The soup will need to cook for 30-40 mins or until the potato and pasta has softened.
Add extra Tabasco sauce, pepper and basil to taste then serve.
I love to have my soup with homemade bread. I usually toast the bread and add a bit of parmesan cheese, delicious.
Now whenever there is a chill in the air I have a ready supply of my Italian Minestrone Soup.
I have been returning to old favourites when it comes to soup. Give me some suggestions for my next soup, what are your favourites at the moment? Do you have a recipe you would like to share? Please let me know.