Sue’s Minestrone Soup

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Delicious Minestrone without a recipe!

I have an organic vegetable garden and I make a lot of Minestrone. Generally I throw everything together but there is a method to my madness. I use seasonal vegetables from the garden and as its late autumn I still have a lot of vegetables to use. Here is my fantastic non-traditional receipeless minestrone which is also gluten free.

You will need
A pot of boiling water
Oil for frying (Olive Oil is best)

Ingredients
4 large potatoes
1 medium pumpkin (a fleshy type like Queensland Grey is best)
1 onion
2 handfuls of broccoli
2 handfuls of cauliflower
Several handfuls of fresh peeled tomatoes (a tin if you don’t). I don’t like tomato skins so I peel them first by popping them in a small amount of hot water and I wait for the skins to start sliding off and then pick them out. If you like skins you can skip this step.
2 large carrots
5 sliverbeat/spinach leaves
A big handful of chickpeas (2 handfuls if you love chickpeas)
A handful of beans (any sort)
2 zucchinis
2 medium sized eggplants

Preparation
Peel and cut potatoes into square chunks
Peel the pumpkin and cut into chunks
Peel the onion and cut into pieces
Place into a pot with half an inch of oil covering the bottom
Fry them together for 5 minutes
Peel and chop up all the other vegetables into chunks and add to the pot (except the chickpeas)
Fry for another 4 minutes then add water until it covers all the vegetables
Add the chickpeas
Put in lots of Tomato Paste, generally 4 to 5 sachets or 1 jar
Add salt to taste
Add basil or oregano to taste
Leave to simmer away for up to an hour

Serving Suggestion
Serve hot with fresh grated Parmesan Cheese

Sue Bell

Sue Bell is an entertainment writer and author of Backpacked: A mostly true story, Beat Street and When Dreamworks came to Stanley.

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