Minestrone

Setting

Inspired by the Sardinian Minestrone, popularised by Dan Buettner's exploration of blue zones in his documentary, books, and also his ongoing work to his website, this minestrone hits a number of Greger's daily dozen in one pot. While the original recipe calls for a number of dried beans, this is a lazified version, easily adaptable, suitable for throwing in leftovers and making with the one stove ring we have available in our tinyhome. I often sub the pasta for buckwheat, wholewheat couscous or wait until the whole pot cooks and add leftover quinoa.

Ingredients

• Handful of baby potatoes
• 2 Celery Stalks
• 2 Medium carrots
• 1 Leek
• 1 Bulb of Garlic (We like single clove)
• 1 Chunk of Ginger, similar size to garlic
• 1 Teaspoon of dried Coriander
• 2 Teaspoons of Paprika
• 1 Teaspoon of dried Italian herbs
• Chilli flakes
• 1 Tin of your favourite beans, or prepared dried equivalent
• 1 Tin of Chopped Tomatoes
• 1 Stock cube
• 1.5 Cups of Pasta
• 3 Tablespoons of Balsamic Vinegar
• EVOO
• Fresh herbs, salt and pepper

Instructions

To a large pot, add coriander, paprika, italian herbs and a few tablespoons of water. Cook until colour changes and spices are fragrant. Blitz ginger, garlic and leek in chopper, and add this in too. Cook for a further two minutes.

Blitz celery, carrots and baby potatoes. Add these to the pot with salt and chilli flakes, stir for a few minutes until generously coated in spices and toasted slightly. Cover with water, add stock cube and simmer for 15 minutes.

Add your pasta, balsamic, beans and chopped tomatoes. Cook according to your pasta instructions, usually 7 minutes for white pasta, or 12 for wholewheat. At this point the soup usually benefits from another cup or two of water, to help the pasta cook faster.

Serve in a bowl with a good splash of EVOO and your favourite fresh herbs.

For optimum enjoyment, make for and share with a loved one x