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Am I the only one who is ready for soup? Look at this weather. I needed soup, so I prepared traditional minestrone soup. Well, not really traditional as we had a bunch of veggie leftovers.
In past years climate change that much, so we even do not have a transition period between seasons. “Why is it like that?” we should ask ourselves, but that is another topic.
After long super warm summer just out of the sudden cold and rainy days are here. Our bodies are not ready for that so in many cases we get sick. To avoid that or at least to fight the cold we are trying to eat a lot of vitamin rich foods + this is my opportunity to convince Basti to eat soup.
What is a Traditional Italian Minestrone?
There are many varieties of a traditional minestrone soup in Italian cuisine, which is certainly due to the fact that Minestrone translates simply as “soup”. Generally, all varieties contain a lot of vegetables. The Minestrone Milanese (from Milan) is made with sage, onion and bacon, the Minestrone Genovese (from Genoa) with pasta, pesto and Parmesan – and the Minestrone Fiorentina (from Florence) with rice instead of pasta.
I prepared it some days ago, when I got sick. After telling him on the phone that I created super Minestrone soup that would warm up even the coldest hearts, his answer was: “Is there any chicken inside”?. Well… I gave myself few second before I answer, you know what I mean 🙂
And you know what, it was so yummy that in the end, he was eating it! Standing next to the stove directly from the pot. BAM! I nailed it.
BeastFeast’s Minestrone is everything but ordinary. Creamy nutty pumpkin, roasted tomatoes and pesto are the main actors of this spectacle.
By the way: Minestrone is actually only the viscous (vegetable) soups called, which almost remind of a stew. A rather liquid soup is called Minestra. However, if the soup is creamy and without pasta or rice, but only with bread, then it is called Zuppa.
I still have a little tip: If you do not really want to cook a vegetarian minestrone, you still have Pancetta (Italian bacon) or, if your Name is Basti, chicken, on the shopping list. 🙂 Then sauté the sliced pancetta and simmer in the soup.
If you just want the soup as a starter and stick to the Italian cusines, I highly recommend our calamari pasta. You have to try them!
Healthy Italian Minestrone
- 2 pcs Zucchini
- 1 pcs Leek
- 1 pcs Purple Onion
- 250 g Cherry Tomatoes
- 250 g Butternut Squash
Vegetable stock cube
- 400 ml Tomato Sauce
- 500 ml Water
- Olive Oil
- Salt & Pepper to taste
- BeastFeast Pesto
- Parmesan Cheese grated
- Handful fresh parsley
- Preheat the oven to 180 Celsius ºC
- Place cherry tomatoes into baking bowl, drizzle over olive oil and sprinkle with salt and pepper
- Bake the tomatoes for 15-20 minutes or until they crack open and release the juice. Set them aside to cool down
- Place a large cooking pot on medium heat and drizzle in olive oil. Finely chop the onion and add into bowl, lower down the heat and cook the onion till it gets softer
- In meantime cut the leek on even slices and zucchini and squash as well, add all the veggies in the pot, sprinkle with salt and pepper to taste. Pour in the water and vegetable stock cube. Stir gently all together and bring to boil
- Once boiling pour in tomato sauce, lower down the heat to simmer and cover with a lit
- Cook for 20-30 minutes or until veggies are done
- At the end add roasted tomatoes with all the juice from roasting and fresh chopped parsley. Stir all together gently
- Once Minestrone is in a plate, drizzle over BeastFeast pesto and sprinkle with grated Parmesan
- Enjoy your BeastFeast!