An ever so flavourful bowl of healthy greatness!
Open your fridge's veggie drawer and see what personality is transformed into this very hearty vegetable grain soup!
If you follow this recipe to the letter...it will come out perfectly every time.
If you do not have every single ingredient on the list...no worry either...just improvise with a few similar substitutes...and you'll create your own successful signature minestrone! Unbeatable comforting warmth. Healthful goodness in every spoon;o)
- ( American / Metric measures)
- >>>Soup base<<<
- . about 12 cups (3 litres) of water in total
- . 2 organic bouillon cubes (beef or chicken)
- . 3 cups (700ml ) Italian tomatoes (purÃ©e)
- . 1/2 cup (100gr) organic green lentils
- . 1/2 cup (100 gr) organic brown 'basmati' rice
- . 1/2 cup (100 gr) organic millet grain
- >>>Vegetables<<< also interchangeable with your favourites
- . 1 medium chopped onion (Spanish preferred)
- . 1 medium finely chopped leek (optional)
- . 1/2 a small cubed rutabaga (optional)
- . 2 medium cubed carrots
- . 1 very small chopped fennel (optional)
- . 2 medium chopped celery stalks
- . 3 small chopped zucchini (middle part carved out...except for the 'Lebanese - baladi' kind)
- . 1 cup (240gr) of mashed Butternut OR Buttercup squash *
- . 1 tsp. (5ml) of minced garlic (1 big clove)
- >>Seasoning<< (I prepare this part a little ahead of time in a tiny bowl)
- 2 tsp. (10ml) of sea salt,
- 1 tsp. (5ml) garlic powder
- 1/4 tsp. (1ml) each of and the following dried herbs: basil, garlic powder, marjoram, mint, oregano, rosemary, sage, tarragon. Lastly...a pinch of cayenne pepper (optional)
- >>>note: Don't be concerned if you have only some of the above...be creative! These are herbs that I always hold in my pantry and use quite frequently to enhance all my meals.
- . olive oil (extra virgin)
- . parmeggiano reggiano grated cheese
- >>>* About roasted and mashed Butternut Squash: Pre-roast the squash...mash it...use what you need and freeze the rest [usually about 1 cup (250ml) servings]. Place oven rack at bottom level and pre-heat the oven to 375F/190C/Gas 5. Slice the squash in the middle and lengthwise for the long squashes. Gut out the seeds and discard. Place each half...flesh down on a parchment covered cookie sheet. Poke a few holes everywhere with the point of your knife. Bake in the oven for about 30-45 minutes depending on the initial size of the squash. Take squash out of the oven and get ready to peel when it has reached a manageable handling temperature. Mash the squash and use for the recipe and store the rest for future recipes.
- . Prepare a large pot of cold water....Remember, you'll be adding more liquid with the tomato. Place the cover and bring it to a boil.
- . During the time the water comes to a boil...start soaking the lentils, rice and the millet into individual small-medium bowls. You'll be soaking them for at least 10 minutes or so. They will later be rinsed and strained before adding to the pot.
- . When the water has come to a boil...add the 2 bouillon cubes...after they seemed to have diluted...add the tomato puree.
- . When the liquid has come back to a boil...add the rinsed lentils...wait 10 minutes more...add the rice...wait another 10 minutes and add the millet grain last. Let another 10 minutes go by before adding the vegetables.
- . Now, add the chopped vegetables: onion, leek, rutabaga, fennel, celery, or any other suitable vegetable of your pleasing except for the softer faster cooking veggies. Let it come back to a boil and then lower to MEDIUM heat.
- . Add the pureed squash and the minced garlic.
- . Add the seasonings from the list mentioned above or some other suitable choices. Mix well.
- . Wait at least 20 minutes before adding the soft vegetable such as the zucchini. Mix them in well. Cover the pot and leave it rest for at least 30 minutes.
- Note: I prefer minestrone that has a slight crunch to the veggies. If you like them really well cooked...leave it boil a little longer to you preferred taste.
- >>>Serving>>You can either serve the soup on its own or better yet...add a drizzle of quality olive oil throughout the soup with a good amount of shredded parmeggiano reggiano cheese.
- Buon appetito and flavourful wishes from: FOODESSA.com
|Amount Per Serving||%DV|
|Serving Size 1g|
|Recipe makes 8 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.26g||0%|
|Dietary Fiber 0.0g||0%|