Minestrone recipe from Chef Jonathan Garnier. Comforting soup for fall, with butternut squash. A minestrone ("vegetable soup", minestra in Italian) is a variation of thick vegetable soup in Italian cuisine, often with added pasta or rice and served with grated Parmesan cheese.
Servings: 4
Preparation: 20 minutes
Cooking: 40 minutes
INGREDIENTS
- 250 ml (1 cup) onion, shopped
- 250 ml (1 cup) carrot, brunoise cut
- 250 ml (1 cup) butternut squash, diced cut
- 250 ml (1 cup) red pepper, brunoise cut
- 90 ml (6 tbsp) olive oil
- 250 ml (1 cup) green beans, bite sized pieces
- 250 ml (1 cup) zucchini, brunoise cut
- 4 cloves garlic, minced
- 250 ml (1 cup) celery, brunoise cut
- 250 ml (1 cup) red beans, cooked
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) herbes de Provence
- 750 ml (3 cups) low sodium chicken stock
- 750 ml (3 cups) low sodium vegetable juice
- 500 ml (2 cups) small pasta for soup
- 125 ml (1/2 cup) parmesan cheese, grated or shaved
- Some fresh basil leaves
- Salt and pepper to taste
PREPARATION
- In a hot pot, brown the onion, carrot, squash and red pepper in a little olive oil and cook for 5 to 6 minutes until browned.
- Add beans, zucchini, garlic, celery, red beans, honey, herbes de Provence, cover with stock and vegetable juice and simmer for 20 minutes.
- Add the pasta and cook for about 10 minutes until the pasta is al dente. Check the seasoning.
- When ready to eat, add the parmesan cheese and basil leaves.
