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Nana's Minestrone

This thick soup from Italy is a treasure for the heart and its arteries. We have the good oil, the precious legumes and vegetables, the garlic, and even the great fibres. I usually serve this soup not as an entrée but a main meal, especially when I invite my vegetarian friends
(remember to serve the parmesan and the bran in separate dishes).
  • Red fruit and vegetables especially tomatoes are powerful antioxidants.
  • Beans, bran (oat, barley, and rice), lentils, and soy products decrease bad cholesterol and increase good cholesterol. They also protect against cancer and alleviate symptoms of menopause.
Do not forget the crusty wholemeal bread rubbed with garlic!

2 Large Potatoes diced
2 Large Potatoes diced
1 small leek
1 Zucchini and 3 Carrots diced
1 big handful of French beans
1 Onion chopped
1 Stick of Celery finely sliced
2 Cloves of Garlic crushed
1 Cup of dried Haricot or Cannellini Beans
1 Tbsp. of Beef Stock powder
2 Tbsp. of Olive Oil
2 Tbsp of Parmesan
4 Tbsp of Barley bran

Soak the beans overnight and discard the water. Heat the oil in a casserole and fry the onions for two minutes; add garlic and tomatoes and cook them five minutes. Do the same for five more minutes with the carrots, zucchinis, and potatoes. Finally, stir in two and half litres of cold water with the stock powder and add the leek and the beans. Cover and let the soup boil for ten minutes; then, simmer it for two hours or until the beans are tender. At the last minutes add the French beans and cook them to your liking. Serve the Minestrone hot with parmesan, barley bran, and crusty garlic bread. Enjoy! It is beautiful.


You can find the old recipes below

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Enjoy Yes Yes !!!
Have a beautiful day and see you next week

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Last revised in May 2021