Summer has waved adieu, friends! It’s time to start making soups, stews and other hearty dishes eaten with spoon. I missed them, and you?
I’d like to share with you this minestrone soup that I cooked a few days ago and I believe you’d love it as much as I did! All the vegetables, except for corn, came from our garden – and I’m sooo proud of that(!) 🙂 I couldn’t have found a better dish to combine these beautiful summer vegetables. As you will notice, my minestrone recipe includes no pasta, but you can use it if you wish to. And I’d choose conchiglie if I were you. (wink wink)
To prepare this tasty end-of-summer soup you will need:
fresh corn ears
fresh green peas
coconut oil (or olive oil)
ground black pepper
1. Peel the tomatoes and puree them in a blender. Wash, clean, shuck, chop and cut all the other vegetables.
2. In a large cooking pot, heat a generous amount of oil and sautee the vegetables: carrots, beans, potatoes, onion, garlic, peas, corn kernels and finally, leeks. Add tomato puree and enough water to cover the vegetables. Allow to simmer for 20 minutes. Season with sea salt and marjoram (to taste).
3. Meanwhile prepare the meatballs by combining ground beef with salt, black pepper and marjoram. Form small, bite-sized balls, heat some oil in a frying pan and fry the meatballs in batches until nicely browned on all sides. Add them to the soup and simmer for 5 more minutes.
4. Remove minestrone from the stove and let sit for 10 minutes, then serve with some crusty bread on a side (if you wish).