Mar 20, 2014

Minestrone with broccoli


There comes a day, when a large pot of soup is the right thing to do. Since I'm feeling Italian lately, I made minestrone, which sounds more like an opera piece. Instead, it is a thick, vegetable soup, usually with pasta, rice or beans, that tastes...almost as good as pizza.

Recipe adapted from Gray Apron (originally by Giada de Laurentiis)
time: 40 min

 ingredients 
1 medium onion, peeled and chopped
1 medium garlic clove, peeled and chopped
2 medium carrots, peeled and diced
2 celery stalks, chopped
1 large potato, peeled and diced
1 cup dry lentils, cooked with salt added at the end
1/2 teaspoon dry thyme
1 thin slice prosciutto, chopped
1 Parmesan rind (about 30g/1oz)
4 cups (1 l) boiling water with 1 teaspoon salt
florets (with no stems) from 1 medium broccoli head
1 can (400 ml/14 oz) diced tomatoes in juices
3 Tablespoons olive oil
grated Parmesan for topping


 instructions 
In a large pot, heat oil over medium/high. Add onionsgarliccarrotscelery and ham. Saute till onions are translucent, about 10 minutes. 

Add potatoes and broccoli florets. Saute for 2 minutes. Add tomatoes and thyme. Simmer for 10 minutes. Meanwhile, blend 3/4 of the lentils with some water till almost smooth. Add blended lentils, remaining water and Parmesan rind. Simmer (with a lid on ajar) for about 15 minutes till potatoes are tender, stirring occasionally. Add whole lentils. Cook for another 2 minutes, season to taste and serve with grated Parmesan.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 
  • I never seems to have homemade broth at hand...but a piece of Parmesan rind does the trick: the soup is rich in taste with only little salt added;
  • a slice of prosciutto helps too;
  • all the vegetables (but tomatoes and lentils) are tender or even al dente, nothing is overcooked;
  • I tend to make my soups thick with content; they photograph better and...I get little impatient eating just liquid or fishing for a piece of potato when hungry.

21 comments:

  1. Amazing looking soup! So thick with good things and looks flavorful too!

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    1. Ohh mi querida Ela se ve muy delicioso y saludable me encanta,abrazos

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  2. Mmm minestrone is one of my favorite soups! I love this version - it's so different than the recipe I normally make with the lentils and broccoli! I'll have to give this a try!

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  3. Looks delicious! I love minestrone soup!

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  4. Hearty, nutritious and delicious, Ela, thank you for sharing xox

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  5. This looks delicious Ela! Love minestrone soup and yours looks so hearty and comforting - a big bowl of this sounds perfect to warm up with :)

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  6. I always feel Italian! When the weather is cooler I will be making this soup for sure :)

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  7. This looks very warming and delicious, Ela.
    Have a wonderful weekend!
    Angie

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  8. This is a great looking soup! And what a great idea to add a parmesan rind to it! I saw that once on some food cooking show but completely forgot!!

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  9. I make soup anytime of the year, it is my favorite thing to eat. I add the Parm rind to my broth as well, it sure does elevate the broth. Beautiful pics!

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  10. You are so right. A pot of soup can brighten a tough day. :)

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  11. A wonderful soup Ela, I like mine thick and full of big pieces of veggies. This one fits the bill.

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  12. What beautiful soup. I think one can never go wrong with soul satisfying food like this!

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  13. I love the big pieces of broccoli! Your soup looks perfect for the cold weather we are going to have this week :)

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  14. oh yes i love to have a big bowl.

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  15. Soup, Anytime! Usually when its Saturday and I want to clean my fridge, I make this kind of soup. This looks so delicious with big pieces of broccoli.

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  16. Great Soup! Minestrone is one of those classic soups that seem to lose its popularity yet it's timeless and always has its fans!

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  17. I must try using lentils the next time I prepare minestrone soup…they would make it nice and thick.

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  18. Anonymous8/11/2014

    Tried this soup for the first time tonight and it was so delicious. I can't believe it has so much flavour without a stock cube in sight. Thank you so much.

    Paul

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  19. Anonymous11/25/2014

    Hands down the best soup I've ever made!

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