Monday, 4 December 2017

Minestrone Soup

Cruzy, France
OMG a recipe that isn't sweet? How diverse am I? Lol.

If you read my last post, you'll know that it is very very cold here right now.

Therefore, my mum has constantly been making soup. Actually, in our house at the winter time, there is always at least one pot of soup on the stove.

So we've been eating soup for lunch and dinner everyday for the past few weeks! And with a fresh baguette everyday (except Monday because the baker's is closed). I gotta be honest, it's actually been really great. I've also been enjoying France a bit more since my last post. I guess I've became a bit sentimental.

Anyway, back to the point of this post. I made some minestrone soup last week using a very simple and basic recipe, and I wanted to post it here for not only everyone reading this blog, but also my own future reference. lol.


Minestrone Soup
Ingredients
2 cubes vegetable stock
1 cube herb stock
1 can of tomatoes
whatever veggies you want to use

Method
In a pot, you first gotta soften the veggies. I used cauliflower, broccoli, green beans, potato, and onions this time. I also added haricot beans at the end, because they don't need much time to cook.
So once the veggies have sorta sautéed a bit, add in the 3 stock cubes with boiled water.
Then, I add the tomato paste/can of crushed tomatoes and let the whole soup simmer for a couple hours. And then eat! With bread and butter, yum yum.

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