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.
Sweetcorn nibs sprinkled like little rays of golden sunshine, and some small pasta grains added for the last 10 minutes or so till tender, ย soak up all the tomatoey flavours and make it a hearty main course soup..
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 – ย 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!
Harvest Minestrone
- 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 ๐
Yum – that looks amazing! Pinning to try. ๐ Thank you for sharing your post with us at the #HomeMattersParty
Thanks for hosting and popping over Jamie! ๐
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 ๐
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!