Minestrone Soup, v2


If you’re aware of the change in weather, maybe feeling a little cold, or need an immune boost, why not try this quick “minestrone” soup.

Shitake mushrooms are becoming much more popular and mainstream and can be found in many supermarkets now. Try to go for organic where possible. They offer incredible immune boosting properties, and are shown to be antiviral, antibacterial and have anti-tumor agents. They are rich in vitamins and minerals such as zinc, selenium and B5 Alongside the nutrition factors they really do have an earthy dense flavour and a meaty texture which really adds to the richness of a dish such as soup, casserole, stir fry. Fantastic for vegan cooking. 🍲 METHOD: For this soup I wanted something quick and did the following:


📝I cooked a punnet of shitake mushrooms in a little extra virgin olive oil with 3 crushed garlic cloves. 🌶If you like heat then at this stage you could add chilli flakes or a fresh chilli sliced (I did!) 📝I then added a large spoon of miso paste & tomato puree, a tin of borlotti beans (any pulses would do), a tin of chopped tomatoes & 2 pints of vegetable stock.

📝As this came to a simmer I roughly chopped some cavolo nero - you could add any dark greens, such as cabbages, kale, or spinach would also work.

📝Finally I added a handful of freshly chopped tomatoes and parsley.

🥕🥦Other optional veg that are going free, such as a courgette, butternut squash, sweet potato would be good too.

📝That was it - simmer gently for 10 mins - not too long as you want to keep a slight crunch on the veg but long enough to bring the flavours together. - SIMPLE. DELICIOUS, NUTRITIOUS.

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