In France and Italy it’s traditional to serve this rightly infamous soup with a dollop of pesto. If you don’t want to peel and deseed the tomato then add it in with the stock instead of at the end. This is a really good Minestrone.
2 tbls olive oil
1 medium onion, diced
1 large carrot, diced
2 celery stalks, diced
1 small bunch cavalo nero or kale, roughly chopped
1 medium potato, diced
1 large zucchini, diced
1 leek, white part only finely sliced
½ cup fresh or frozen peas
½ cup broad beans (defrosted frozen ones are fine)
1 potato, diced
1 cup borlotti beans or chick peas, cooked
1 large tomato peeled, diced and deseeded
2 litres vegetable stock
½ cup brown rice pasta shells or 1 cup cooked brown rice (optional)
Sea salt to taste
½ cup pesto
Method – Heat the olive oil in a large soup pot then add the onion and cook slowly for a few minutes. Try not to colour the onion. Next add the rest of the vegetables one at a time in the order I have listed them, cooking each just briefly, adding a little sprinkling of salt. So you’re starting with the ones that take longer to cook, allowing each one to start to release their juices.
Now its time to add the stock and the legumes, then bring it to the boil. Drop to simmer until all the veggies are almost soft, and add the pasta until al dente. If using brown rice instead of pasta, then simply stir it through before serving just to heat it though. Once the soup is cooked taste for seasoning then add the tomato. Serve with a tablespoon of pesto.