Sardinian Minestrone
A lovely Sardinian Minestrone soup with garden vegetables, beans and herbs. Inspired by one of the world's blue zones.
Ingredients
- 2 litres vegetable stock (4 cups)
- 1 fennel bulb (chopped)
- 250g carrots (2 medium, peeled and chopped)
- 1 tin chickpeas
- 1 tin cannellini beans
- 2 sticks celery (chopped)
- 150g orzo pasta
- 500g potatoes (3 medium, peeled and cut into cubes)
- 2 bay leaves
- 20g fresh parsley (1 bunch)
- 1 tsp mixed herbs
- 1 onion (chopped)
- 4 garlic cloves (finely chopped)
- 150g green cabbage (1/2 a small head)
- 1 tin chopped tomatoes
- 1 tbsp oil
Instructions
- First of all chop and prepare your vegetables
- Then grab a big pot (make sure its big) and add the oil and the onions and bring to a medium/high heat on the hob. Cook until the onions start to brown slightly.
- Add the garlic and cook for another minute on
- Add the celery, carrots, fennel, bay leaves and mixed herbs. Cook for 3 to 4 minutes, giving everything a stir every minute or so.
- Add the vegetable stock and chopped tomatoes. Drain and add the beans. Turn up to bring to a boil and grate in the cabbage.
- Once the pot starts to bubble, turn down to a gentle simmer and cook for around 25 minutes stirring regularly.
- Add the orzo pasta and chopped parsley and cook for another 10-12 minutes until the pasta is cooked.
- Ladle the soup into bowls. Add a little more parsley to garnish, and add salt and pepper according to your own tastes.
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