Minestrone Soup

Who doesn’t find themselves faced with a near empty fridge with mismatched vegetables? In this gloomy weather, the only reason I am happy when it’s a day before grocery shopping, is being able to creatively toss some of them together to create a heart warming, healthy + wholesome soup. It’s a double win - fridge clears up a bit more + we have a comforting meal at the end of a grey day. I’ve had some Romano peppers, chilling on their own so they were roasted with some garlic and blended with tomatoes to elevate the base of this soup. Mushrooms add a little meatiness and celery brings in the crunch. The haricot beans are small yet creamy, and give a nice melt-in-your-mouth feel + much needed protein quotient. Pasta makes the dish substantial, and the little bite your spoon secretly keeps swimming to find. A generous addition of kale or any greens you have at hand round it up nicely, for a winter weeknight dinner.

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Ingredients

  • 2 romano peppers, diced

  • 1 head garlic, top cut off

  • Salt, to taste

  • 3-4 stalks fresh thyme

  • 1 1/2 tbsp olive oil

  • 250g chicken thighs, diced small

  • 4 large chestnut mushrooms, sliced

  • 1 medium white onion, finely chopped

  • 5 stalks celery, chopped

  • 1 large red chilli, sliced

  • Salt, to taste

  • 1/4 tsp black pepper

  • 1 tin haricot beans, drained and rinsed

  • 1 tin chopped tomatoes

  • 400ml water

  • 500ml chicken/beef stock

  • 1 tbsp fresh thyme leaves

  • 1 cup cooked pasta

  • 1 packed cup of kale

Method of Preparation

  1. Pre-heat the oven to 200°C fan.

  2. Place the romano peppers + head of garlic in a mixing bowl. Add salt + thyme + 1/2 tbsp olive oil. Toss well to combine. Transfer to a lined baking tray, and roast at 200°C fan for 15-20 minutes, depending on your oven.

  3. Remove from the oven and allow to cool. Transfer the roast peppers + the flesh from 2-3 garlic pods + the tin of chopped tomatoes to a blender, and blend well. Set aside.

  4. To a large soup pot/dutch oven on medium heat, add 1 tbsp olive oil. As it heats, add the diced chicken and allow it to cook until the colour changes. Then add the onion + mushrooms + celery + red chilli. Add salt + pepper, and allow them to soften for ~10-12 minutes. Then add the haricot beans, give it a good stir and add the blended roast pepper and tomato mix. Add the chicken/beef stock + fresh thyme leaves. Bring to boil, then simmer + cover and cook for 30 minutes. Remove the lid, add the cooked pasta + kale. Allow to cook for another 5 minutes before turning off the heat.

  5. Serve hot with some toasted sourdough bread or just as it for a wholesome meal!