I Feel it. You’re struggling with what to make for dinner tonight.
You want something piping hot and satisfying, but the idea of any more than about 5 minutes kitchen prep and you feel like you could cry. It’s cool. We’ve got a solution that will have you pretty excited about cold wintry Monday’s. K. Maybe not, but man, are they gonna be a lot more bearable with this 20 minute meal in your life.
The only reason I’m excited about a cold and wintery day of the week is down to this soup. Winter Bean Minestrone, is where all my soup love lies right now. Because we need it healthy, we need it steaming hot, we need it vegetarian, and we need it NOW! This soup is a ☑️, ☑️ and ☑️.
Now, let me just say that there are no boutique style veggies and herbs here. No. This, is the food of the people. What is sometimes referred to as straight up peasant food. It’s not gonna make you fancy, it’s gonna make you warm and soothed and it’s gonna be one of those soups that make you feel so thankful for all the peasant-y style veggies in your local market.
All you gotta do to get from carrot sticks to steaming soup is do some chopping. This soup doesn’t even care if you use the your food processor. That’s how much it loves you! Sorry. I keep calling it soup, but it’s so packed full of goodness that it’s totally dressed up as a stew. But, whatever it is, just know that it’s 100% all the veggies and goodness that you need.
For all the beans and little pasta noodles in there, I found a quick cooking pulses and pasta soup mix in my health food isle at my local grocery store. They’ll have ’em in your local shop, too. And that’s it. Carrot sticks to hearty minestrone soup/stew in about 15 minutes flat. I was gonna tell you that it was optional to serve it with the cheesy toasts, but let’s get real. It’s totally mandatory. This soup loves cheesy toasts and you shouldn’t stand in the way of that kinda love.
Hearty Winter Bean Minestrone
- 2 leeks finely sliced
- 4 stalks of thyme separated
- 1 stalk rosemary finely chopped
- 1 shallot minced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 75 g dried mixed beans
- 1 veggie stock cube
- 1 400 g tin cannellini beans drained
In a medium sauce pan heat the olive oil over a medium heat.
Sauté the leeks, garlic and shallot for about 2 minutes until they have softened.
Add two of the stalks of thyme and the rosemary.
Add the carrots, celery and sauté for a further 5 minutes, stirring occasionally so the veggies don’t stick.
Add the mixed dried beans and the stock cube.
Then add 1 litre of water and bring to the boil.
Cook for about 10 minutes or until the beans are soft and cooked.
Add the cannellini beans and leave on the heat until the beans are heated through.
Discard the stalks of thyme.
Serve in hot soup bowls with the extra thyme leaves and some olive oil drizzle.