I have been sick lately – just your boring, run of the mill sick. Cough, cold, sore throat, achey body. Boring. I finally went to the docs and got prescribed some medicine, but what I really felt like was a natural boost. I found myself on the door step of Nourished Kitchen (thanks to the heads up from Sarah Wilson in her new I Quit Sugar Cookbook) and this perfect cold and flu antidote – Winter Vegetable Minestrone.
I tweaked the recipe a tiny bit. If you’re looking for the cleaner, greener, gluten free version, then go to the original. My version is the ‘Mummy is sick and needs soup today” kind. Of course I needed cheesy scones on the side too…
Winter Vegetable Minestrone Soup
- 1 can cannellini beans, drained
- 1 cup macaroni noodles
- 2 Tablespoons rice bran oil
- 2 Tablespoons butter
- 1 cup frozen chopped onion
- 3 teaspoons crushed garlic
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 tablespoons dried Italian herbs
- 1 small butternut squash, peeled, seeded and cubed
- 2 handfuls green beans, diced
- 1 litre chicken stock
- 1 can crushed tomatoes
- 1/2 box frozen chopped spinach portions
- Salt and pepper to taste
- Parmesan cheese to serve
- Boil the pasta until tender, and set aside.
- Heat oil and butter in a saucepan over a medium-high flame until melted and sizzling. Add frozen chopped onion and fry until fragrant and translucent. Add minced garlic, chopped carrots, chopped celery, cubed butternut squash and diced green beans frying with the onion until fragrant.Stir the dried Italian herbs into the mixture of vegetables.
- Pour 2 cups of stock into the pot, taking care to scrape the pot with a spatula to dislodge any flavourful bits of vegetables. Stir in crushed tomatoes and frozen spinach portions. Simmer the broth for thirty minutes or so.
- Stir in the cannellini beans and cooked pasta. Generously season the soup with salt and pepper. Remove from the heat, cover and allow it to sit for approximately five to ten minutes, allowing the flavours to meld. Serve with parmesan cheese and cheesy scones.
I literally threw these together, barely measuring. You can’t go wrong!
- 3 cups self raising flour
- 1/2 teaspoon salt
- 45g butter
- 80g grated cheese
- 1 1/4 cups milk
- 1/2 cup softened butter and extra grated cheese for topping
- Preheat oven to 180 degrees Celsius.
- Sift flour and salt into a bowl. Rub in butter and stir in cheese.
- Make a well in the centre and pour in the milk, then mix to a soft dough. Add milk if it is not soft enough. Place on a floured surface and kneed lightly.
- Pat dough out to approx 2cm thickness. Cut into rounds using a floured cutter (or the nearest small glass).
- Spread the softened butter on top of the scones and sprinkle with extra grated cheese.
- Place the scones on baking paper on an oven tray and bake in the oven for approximately 15 – 20 minutes, or until tops are golden.
Serve up your soup in the most retro serving dish you can find – I used the very same bowl that my mum used to serve us minestrone when I was a kid. It made this soup that much more comforting.
What do you like to feed yourself when you’re sick?