30 g (2 tbsp) red wine or 15 g (1 tbsp) red wine vinegar
30 g (1 oz) parmigiana rind – if available, for extra flavour (alternatively 1/2 cup of grated parmesan added with the baby spinach)
80 g (2 cups) baby spinach
1440 g (6 cups) of vegetable stock
OPTIONAL (but recommended): 250 g whole hazelnuts/filberts – soaked overnight
DIRECTIONS
1. Into a large soup pot add the oil and heat over medium-low heat
2. Sauté the onion, garlic, celery, and carrots until the onions start to get translucent – about 5 minutes
3. Add the tomato paste and stir into the vegetables. Cook about 1 minute
4. Add the red wine and cook to allow alcohol to evaporate, about 1 minute
5. Add the soaked and softened hazelnuts, parmigiana rind, zucchini and asparagus, salt, pepper and oregano. Stir well
6. Add the vegetable stock and cook uncovered for about 30 minutes, until some of the stock has been reduced and the liquid is still above the vegetables. Cover the pot with a lid and cook for 15 minutes
7. In the last 2 minutes, add the baby spinach, stir and let simmer uncovered
8. Serve immediately
9. OPTIONAL: Sprinkle the chopped cilantro on top. Enjoy!
MACRONUTRIENTS CHART
FYI
Please note that the hazelnuts are an optional ingredient, since some people may have nut allergies and therefore should not include the hazelnuts in their minestrone. Otherwise, it is a very good ingredient if soaked over night as these nuts are the best substitute for cannellini beans or garbanzo beans, which are a part of an Italian Minestrone recipe.
The soup will last well for up to 4 days in the fridge.
The total volume I obtained was just slightly more than 1600 g. Your volume will vary depending on how much evaporation occurs as you are cooking. If your water is evaporating too quickly, add a bit more stock or water and reduce your heat to a light simmer.
30 g (2 tbsp) red wine or 15 g (1 tbsp) red wine vinegar
30 g (1 oz) parmigiana rind – if available, for extra flavour (alternatively 1/2 cup of grated parmesan added with the baby spinach)
80 g (2 cups) baby spinach
1440 g (6 cups) of vegetable stock
OPTIONAL (but recommended): 250 g whole hazelnuts/filberts – soaked overnight
DIRECTIONS
1. Into a large soup pot add the oil and heat over medium-low heat
2. Sauté the onion, garlic, celery, and carrots until the onions start to get translucent – about 5 minutes
3. Add the tomato paste and stir into the vegetables. Cook about 1 minute
4. Add the red wine and cook to allow alcohol to evaporate, about 1 minute
5. Add the soaked and softened hazelnuts, parmigiana rind, zucchini and asparagus, salt, pepper and oregano. Stir well
6. Add the vegetable stock and cook uncovered for about 30 minutes, until some of the stock has been reduced and the liquid is still above the vegetables. Cover the pot with a lid and cook for 15 minutes
7. In the last 2 minutes, add the baby spinach, stir and let simmer uncovered
8. Serve immediately
9. OPTIONAL: Sprinkle the chopped cilantro on top. Enjoy!
MACRONUTRIENTS CHART
FYI
Please note that the hazelnuts are an optional ingredient, since some people may have nut allergies and therefore should not include the hazelnuts in their minestrone. Otherwise, it is a very good ingredient if soaked over night as these nuts are the best substitute for cannellini beans or garbanzo beans, which are a part of an Italian Minestrone recipe.
The soup will last well for up to 4 days in the fridge.
The total volume I obtained was just slightly more than 1600 g. Your volume will vary depending on how much evaporation occurs as you are cooking. If your water is evaporating too quickly, add a bit more stock or water and reduce your heat to a light simmer.
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