June 24, 2009: Minestrone

To become along alongside the stick blender that she bought me for my birthday, Cindy splashed out for a re-create of Soup For All Seasons from Aduki. It's a pocket-sized soup cookbook reveal yesteryear the practiced folks from Las Vegan, alongside 20 recipes for delicious vegan soups. Alas, real few of them postulate stick-blending - they're generally chunky as well as hearty. Take, for example, this minestrone.

It's chock amount of vegie chunks, pasta bits, beans as well as flavourings. It's practiced wintertime nutrient - filling as well as hot alongside simple, earthy flavours. On the whole the flavours are a lilliputian obviously - love apple tree as well as herbs produce most of the work, which is fine for dinner, but started to wearable us downward afterwards a few serves of leftovers.


Minestrone

2 leeks, sliced
2 garlic cloves, crushed
2 large carrots, sliced
2 sticks of celery, sliced
2 medium potatoes, cubed
1 tin hand notice diced tomatoes
1 tin hand notice cannellini beans
4-6 cups of vegie stock
3 bay leaves
1/2 tablespoon dried mixed herbs
1/2 loving cup pocket-sized pasta noodles
1/2 bunch fresh basil, chopped
1 tablespoon olive oil

Heat petroleum inwards a large saucepan, as well as add together the leeks, garlic, carrots, celery, bay leaves as well as dry out herbs as well as embrace as well as travail over depression oestrus until the vegies showtime to soften (about 10 minutes)

Add the tomatoes as well as stock, as well as stir together. Bring to the boil as well as simmer for virtually one-half an hour, alongside the occasional stir.

Add the beans as well as potatoes, ready for 10 to a greater extent than minutes.

Add the pasta as well as simmer for some other 10 minutes or so, until the pasta noodles accept cooked properly. Serve alongside the basil on transcend as well as alongside some breadstuff on the side.