I wanted to make a
minestrone soup as it's getting warmer and this dish somehow feels
like spring even though it's a soup, don't you think? I didn't
consult many traditional recipes, but just wanted to make it my way
or how I imagine a minestrone to be.
I chose these
lovely Haricot de Soissons as one ingredient, as I bought them a
while ago and was waiting to use them in the right recipe. This
turned out to be the very one. I also added puy lentils, alphabet
pasta, carrots, tomatoes and many other my typical soup ingredients.
Do you have a good
minestrone recipe? What vegetables do you usually add to it? I think
this one was pretty good, but I'm sure that I can variate my recipe
when I make the soup more often.
Ingredients
½ cup dried
Haricot de Soissons (large white beans)
½ cup dried puy
lentils
1 cup alphabetti
pasta
1 carrot
1 onion
2 garlic cloves
2 tbsp olive oil
8 small tomatoes
1 vegetable stock
cube
800 ml – 1 l
water
Fresh basil leaves
Salt and black
pepper to taste
Method
Soak the beans
overnight and then cook them until they are done. Also cook the puy
lentils and the alphabet pasta separately. These will all be added to
the broth later.
Chop the carrot,
onion and garlic finely and start cooking them in olive oil in a
saucepan. Add the tomatoes and after a few minutes the vegetable
stock cube and water. Let simmer until the flavours have blended
nicely and also add the beans, lentils and pasta.
Season with fresh
basil leaves and salt and pepper to taste. Serve warm and enjoy!
Your VegHog
