Wednesday, February 1, 2012

Minestrone Recipe- Authentic Italian Style - Winter seasonal vegetables

Yesterday I made an awesome Minestrone.
In the best spirit of the original recipe I used all the leftover vegetables that I had in the fridge!
The only vegetables that I tend not to put in Minestrone are peppers and eggplants because their taste is too strong and it would dominate over the other veggies.

I change the ingredients to my Minestrone with each change of season, according to which vegetables are available. Using seasonal vegetables is a cheaper and healthier way to go. I also make a tun of it and then freeze it for when I feel lazy and I don't want to cook! Minestrone makes a complete meal, especially if you add some protein to it like beans or lentils.

For 8 servings
Winter vegetable choices (because in Philadelphia PA right now is winter):
1 small Fennel
1 green or yellow squash
1/4 cabbage (any kind will do)
1 cup green beans
1/2 cup spinach
1/2 mushrooms
1 large potatoe
1 cup of lentils previously cooked and reduced to a cream
4/5 carrots
2 stalks of celery
Extra vergine olive oil

Put some olive oil in a large soup pot. Chop all the vegetables into even cubes, leave the leafy ones whole. Put everything in the pot with the oil. Cover with homemade broth or water. Adjust with salt. Cover and let it cook on medium to high heat for about 20 minutes.

Add some toasted rustic bread for your dose of carbs.

Buon Appetito. Writing this made me hungry, I think I'm actually going to go get myself a cup of my delicious Minestrone!


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