Vegetarian minestrone

Name: Vegetarian minestrone
Total time: 1800 s
Yield: 8 people
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 head garlic; 1 tbsp rosemary; 1 tbsp basil; 2 tbsp tomato concentrate; 1 tin tomatoes (pelati, 240g net); 1 large tin of brown beans (~500g net); 1 small tin of red beans (240g net); 7 long mild pickled peppers (feferoni); 2 tsp vegeta (or salt to taste); 1/2 tsp black pepper; 1 l vegetable stock or water; 250 g pasta

Jure Merhar @jure

This is a vegetarian and somewhat thicker version of the classic Italian minestrone soup. The meaty version is extremely popular in Slovenia, and this recipe is adapted from a Slovenian one.

You can use the same recipe for a meaty version. Just add some chopped bacon, pancetta, prosciutto, or salami (or a bit of each) to the pot at the start, and sear the meat for 2-3 minutes. Alternatively, chop some grilled sausage into it at the end (I recommend https://en.m.wikipedia.org/wiki/Carniolan_sausage if you can get it).

This is a vegetarian and somewhat thicker version of the classic Italian minestrone soup. The meaty version is extremely popular in Slovenia, and this recipe is adapted from a Slovenian one.

Jure Merhar @jure

This is a vegetarian and somewhat thicker version of the classic Italian minestrone soup. The meaty version is extremely popular in Slovenia, and this recipe is adapted from a Slovenian one.

Saved

Ingredients

30 mins

8 people

2 tbspolive oil
1 headgarlic
1 tbsprosemary
1 tbspbasil
2 tbsptomato concentrate
1 tintomatoes (pelati, 240g net)
1large tin of brown beans (~500g net)
1small tin of red beans (240g net)
7long mild pickled peppers (feferoni)
2 tspvegeta (or salt to taste)
1/2 tspblack pepper
1 lvegetable stock or water
250 gpasta

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Steps

30 mins

1

Heat up the oil in a large pot, add crushed garlic, rosemary and basil (if dry, otherwise add the basil at the end).
2

Sauté for a minute or two, then add the tomato concentrate, stir and cook for one more minute.
3

Add the tomatoes, brown beans and the stock.
4

Bring to boil and cook for 5 minutes.
5

Use an immersion blender to finely blend the soup. It might start foaming - ignore it and keep blending until very smooth.
6

Chop the feferoni, and add them to the pot, together with the tin of red beans. Cook for another 10 minutes.
7

Add the pasta, stir, and cook al dente according to instructions.
8

Serve immediately.
9

If there are leftovers, make sure to quickly cool them down (e.g. with ice), in order not to overcook the pasta. Store in the fridge for up to 3 days.