Best Minestrone Soup Recipe

Minestrone Soup Recipe

Minestrone Soup Recipe
Minestrone by eatmystreet.net

My daughter was sick recently and she had one request. ” I wish you could make me some soup Mum.”

Dear daughter did not even need to ask as I had sensed the gloom of winter upon us and already gathered all the ingredients that I needed for this minestrone soup recipe.

Each winter as suntan turns to sniffles, I long for a restorative bowl of hot soup. My Oma set the whole longing in process many moons ago. There was no visit made to her house where I was not served a bowl of hot Chicken and Vegetable soup. Sometimes with meatballs, sometimes without. The pot bubbled on the stove for days I am told, and was miraculously always full (if by miraculous you mean Oma persistently refilled it to make it last a little longer).

My own miniskirted Mother was apparently skill-less when it came to cooking, until my Oma took her under her wing and passed down the secrets. Thus I too was offered Chicken Soup each winter.

I recall arriving home from school one short, drab day, hemmed in by grey storm clouds and black night. There on the table was a bowl of hot chicken soup to replenish and revive. All was well.

Now to my homemade minestrone soup recipe. Curative of all manner of ills, although not always in the way you would expect. This is the recipe I use when a friend is in need through loss, loneliness or longing.


CLASSIC MINESTRONE

Best Minestrone Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian soup
Serves: 4-6
Ingredients
  • 1 large leek, thinly sliced
  • 3 carrots, chopped
  • 3 sticks of celery, finely chopped
  • 1 medium sized zuchini, chopped
  • 110g green beans
  • 1 Litre of hot water
  • 1 litre of Vegetable stock
  • 400g tin chopped tomatoes
  • 2 teaspoon of Mixed herbs
  • 400g can of Cannellini Beans
  • ½ cup small pasta shells
  • salt and pepper Fresh herbs to add as you like.
Instructions
  1. Chop all the fresh vegetables to a similar size and cook in a tablespoon of olive oil in a large pot, until just sizzling.
  2. Cover, lower the heat and sweat the vegetables for 15 minutes, shaking the pan occasionally.
  3. Add the stock, water, tomatoes, dried herbs and salt. Bring to the boil, replace lid, and simmer gently for 30 minutes.
  4. Add the beans and their liquid and the pasta and simmer for a further ten minutes.
  5. At the end of this time add fresh herbs and adjust seasoning. Enjoy.

 


This soup can be frozen and also improves with time, so can sit happily in the fridge for a couple of days. Eat sprinkled with parmesan cheese for an indulgent touch. Add bread to make a meal of it. Minestrone Soup Recipe

So why don’t you make a bowl and “*soup someone” this Winter.

* to “soup someone” is to bless their cotton Explorer socks off with the bringing of steaming soup, in Winter. Happy Eating. Dani xx Minestrone Soup Recipe

O.My Beaconsfield

O.MY restaurant Beaconsfield

The favourite part of my recent visit to O.My in Beaconsfield came right at the end of the meal. We were presented with two adorable, individually wrapped pieces of sourdough fruit loaf, made in house, wrapped in brown paper and tied with string. Our waiter explained that we were to feel free to either eat them now, or take them home. We took them home, a warm toasty reminder of a elegant, exciting and delicious meal.

bread at O.MY restaurant

Now let me return to the beginning, it is apparently the very best place to start (with thanks to Maria Von Trapp for the excellent observation).

Anniversary time again, and so we booked a table at our favourite restaurant. Mr Eatmystreet convinced me that I was up to the task of eating six courses. I had my doubts, but also, I am greedy. So I went along with the whole palaver.

Six courses, three amuse bouche and three different breads. I did not regret one mouthful of it.

The food at O.My is created by talented local chef Blayne Bertoncello. He has recently been shortlisted for the Age Young Chef of the Year Award and he is so deserving. Blayne and his team create food that is interesting and intelligent whilst simultaneously being delicious and beautiful on the plate. Honestly, all the good things happening on one plate.

The most memorable dish I ate was created using the “whole pumkin.” Yes, the food at O.My often needs an explanation because what comes out of the kitchen often looks more pretty picture and less like mashed pumpkin. Lucky there are attentive waiters on hand who are only too willing to explain and answer questions. As a results of this I woke up the next day thinking about the Swedish Chef, which I think we can all agree is an awesome thing.

No waste pumpkin dish at O.MY Beaconsfield

The Pumpkin dish made with toasted pumpkin seeds and a lasagne type outer layer made from the skin of the pumpkin. I am not explaining it well, you’ll have to ask the Swedish Chef for more information. But it was sooo good. Mouthwateringly memorable.

We also ate the Sword Fish,  an Artichoke, Baked Potato &  Two Hour Egg Dish and 24 hour Pork Dish served with Compressed Apple.

O.MY restaurant Beaconsfield

These “main” dishes were punctuated with dazzling little  tasters, straight from the Willy-Wonker-Esque brain of the chef, to the diners table.

dinner at O.MY restaurant Beaconsfield

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Here is the first “Bread Course” made from their own cultured sourdough, served with house churned butter and looking dead sexy.

Our first “taster” was Cured Salmon with lemon gel, Bone broth with dried mushroom and a herb bundle with Creme Fraiche dressing. Drink broth, wave herbs, be impressed. Etc.

 

O.MY degustation menu

A lot of the produce served at O.My is harvested from the local garden of brothers Blayne, Tyson and Chayse who run and own the restaurant.

dessert at O.MY Beaconsfield

Dessert was Baked Apple, Cinnamon Quill and Sorbet, and Meringue.

dessert at O.MY Beaconsfield

“Dessert taster” was house made chocolate that magically melts in your mouth. Well actually it is not magic, it is coconut and cocoa. I say believe what you want though people.

O.MY Beaconsfield

Our 6 course Degustation was $75 which is so reasonable for what you are getting. Creative & delicious food, attentive, charming and informative service, a touch of theatre, a little magic, a lettuce leaf shaped like a lamb. Plus gorgeous decor and a sophisticated dining room.

O.MY Beaconsfield

My pick for Best Local Restaurant by far and by local I mean all the way to Ripponlea. 😉

One last photo, as they explain it all better than the words.

degustation at O.MY Beaconsfield

Unless you are the Swedish Chef of course, he would have been all over it.

Happy Eating!

Dani

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