THE NEW MINESTRONE

Chilly au­tumn days call for these mod­ern veg­e­tar­ian soups, packed with im­mu­nity-boost­ing in­gre­di­ents. Best of all, each one is ready in un­der 20 min­utes, per­fect for busy week­nights.

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy WIL­LIAM MEPPEM styling JUS­TINE POOLE

Lighter soups are per­fect as the weather starts to cool, and these veg­e­tar­ian bowls are ready in a f lash

su­per­green minestrone with white beans

1 ta­ble­spoon ex­tra vir­gin olive oil

2 cloves gar­lic, thinly sliced

1 leek, white part only, thinly sliced sea salt and cracked black pep­per

1 litre veg­etable stock

2 cups (500ml) wa­ter

10 brus­sels sprouts, trimmed and thinly sliced 400g can white (can­nellini) beans, rinsed and drained 2 zuc­chini (cour­gette), spi­ralised or thinly sliced us­ing

a man­do­line or juli­enne peeler

4 cups (80g) baby kale leaves basil leaves, chilli f lakes, f in­ely grated parme­san and sliced

multi­grain baguette, to serve

Heat the oil in a medium saucepan over medium heat. Add the gar­lic, leek, salt and pep­per and cook, stir­ring, for 4– 6 min­utes or un­til light golden brown and soft­ened. Add the stock and wa­ter, in­crease heat to high, bring to the boil and cook for 5 min­utes. Add the brus­sels sprouts, beans, zuc­chini and kale and cook for 2 min­utes or un­til just soft­ened. Serve with basil, chilli, parme­san and baguette. SERVES 4.

tomato and root veg­etable minestrone

1 ta­ble­spoon ex­tra vir­gin olive oil

1 onion, finely chopped

3 cloves gar­lic, thinly sliced sea salt and cracked black pep­per

1.5 litres boil­ing wa­ter

400g can cherry toma­toes

1 sprig bay leaves

2 car­rots, thinly sliced

8 baby turnips, trimmed and halved

1 swede, peeled and thinly sliced

¼ cup finely chopped flat-leaf pars­ley leaves, to serve whole­grain bread rolls, to serve

Heat the oil in a medium saucepan over medium heat. Add the onion, gar­lic, salt and pep­per and cook, stir­ring, for 4 min­utes or un­til soft­ened and golden brown. Add the wa­ter, toma­toes and bay leaves, bring to the boil and cook for 4–5 min­utes. Add the car­rot, turnip and swede and cook for 10 min­utes or un­til ten­der. Di­vide be­tween bowls, top with pars­ley and serve with bread rolls. SERVES 4.

green bean, pea and cab­bage minestrone

1 ta­ble­spoon ex­tra vir­gin olive oil 2 cloves gar­lic, crushed

1 white onion, thinly sliced sea salt and cracked black pep­per 1 litre veg­etable stock

½ cup (90g) quinoa mac­a­roni+ 100g green beans, shred­ded

1 cup (80g) shred­ded green cab­bage ½ cup (70g) frozen peas

1 tea­spoon finely grated lemon rind ½ cup mint leaves

Heat the oil in a medium saucepan over medium heat. Add the gar­lic, onion, salt and pep­per and cook for 4 min­utes or un­til soft­ened. Add the stock, in­crease heat to high and bring to the boil. Add the pasta and cook for 5 min­utes. Add the green beans, cab­bage and peas, bring back to the boil and cook for 2 min­utes or un­til the pasta is al dente. Serve topped with lemon rind and mint. SERVES 4.

+ Quinoa mac­a­roni is avail­able from se­lected health food stores. If un­avail­able, use a whole­meal or spelt small pasta va­ri­ety.

tomato and root veg­etable minestrone

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