It’s -15°C outside so I was looking for a classic winter dish with as little fat as possible. I found this winter minestrone and just felt in love (it contains all the vegetables I adore). And it was exactly what I needed: hot to warm me up and acid to make me productive for the rest of the evening. Bon appétit!
Winter Minestrone
2016-01-07 21:36:16
Serves 4
Total Time
45 min
Ingredients
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 1 leek, white and pale green parts only, thinly sliced
- 1 carrot, thinly sliced
- 1 teaspoon paprika
- Salt
- 1 medium celery root, peeled and cut into 1 cm dice
- 1 medium rutabaga, peeled and cut into 1 cm dice
- 1 teaspoons sugar
- 2 liter vegetable broth
- One 400 g can whole peeled tomatoes in their juice
- One 400 g can beans (any type), drained and rinsed
- 1 celery rib, thinly sliced
- 1 small garlic clove, minced
- 1/2 cup picked basil leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp red wine vinegar
- Freshly ground pepper
Instructions
- 1. In a large soup pot, heat the olive oil until shimmering. Add the onion, leek, carrot and paprika, season with salt and cook over medium heat, stirring occasionally, until just tender, about 3-5 minutes. Stir in the celery root, rutabaga and sugar. Add the broth, tomatoes and bring to a boil, then reduce the heat to moderately low, cover and simmer until the rutabaga is tender, about 15-20 minutes.
- 2. Add the beans, celery rib and garlic and simmer for 5 minutes.
- 3. Stir in the basil, cheese and vinegar, season with salt and pepper and serve.
Adapted from ALEXANDRA GUARNASCHELLI
Adapted from ALEXANDRA GUARNASCHELLI
Darling, à table! http://darlingatable.com/