The great thing about minestrone is that it uses everything up; it’s a marvellous way to use all the bits and pieces in the fridge, and make sure that nothing goes to waste. This is a Harvest Minestrone, because its a perfect way to include whatever I have still growing in the garden. You can’t really go wrong, it’s very forgiving. As long as you make a tasty tomatoey base, almost any vegetables will happily go into the melting pot!
I’d been waiting to shell these beautiful cannellini beans and a minestrone seemed the perfect excuse. These alabasta beans on a bed of velvety Kale looked so beautiful I felt as if they should be painted not eaten!
In my veg garden, I often find that there are a lots of one thing and just a few of others. So tossing them all into a rainbow soup together is the perfect way to celebrate our harvest, and it makes such a wonderful wholesome and nutritious dinner too.
I stripped a sweetcorn cob and sprinkled in the nibs like little rays of golden sunshine. And added some small pasta grains for the last 10 minutes or so, this orzo soaked up all the tomatoey flavours and was tender in to time.
Serve the soup with freshly grated parmesan on top and some warm ciabatta bread. Such an inviting supper on a damp autumn evening.
I find it’s impossible to make a minestrone without singing along to “Life is A Minestrone” by 10cc – It’s such an old song, but it couldn’t be more appropriate, and once you listen to it, you’ll be humming it for days!
- 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.
- 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.
What a lovely soup! I’m longing for the days when it will cool off here in NC! Thanks for sharing the recipe! Blessings, Janet
Thanks for hosting 🙂
Yum – that looks amazing! Pinning to try. 🙂 Thank you for sharing your post with us at the #HomeMattersParty
Thanks for hosting and popping over Jamie! 🙂
Oh, I could definitely go for a big bowl of this right now. Thanks for sharing with us on the #HomeMattersParty this week. I hope you join us again next week.
This sounds so perfect for fall!! Thanks for sharing 🙂
Thanks for the recipe – pinned and making this winter.
I love soup for many reasons, and being able to use up all the left over vegetables in the fridge is just one of those reasons. I love minestrone soup – it’s so hearty and comforting – perfect for fall!