There is no more italian recipe than minestrone. And there is no healthier recipe than minestrone. And there are no more ways to cook a recipe than minestroneee!!
Many cooks and chefs and people who enjoy food, have experimented variations of this unique and simple dish, reinterpreting this recipe and making it a legend of the kitchen. It's a earthy, simple, rural dish that discovers new flavors and finds new variations every time is served to a table. Well my minestrone follows my grandmother's flavors, with a bit of a 'contemporary touch', represented by the add of Kale, the 'very superfood' everyone- and myself..- are crazy about lately. To be precise, Kale has been around rural italian recipes for ages, but apparently it was only after some big food guru described its amazing properties that people started to notice it in the 'green section' of supermarkets, markets and groceries. Kale can provide some special cholesterol-lowering benefits, specially when steamed and its risk-lowering benefits for cancer have recently been extended to at least five different types of cancer: bladder, breast, colon, ovary, and prostate. Kale is also been recognized as providing comprehensive support for the body's detoxification system, and its flavonoids combined with the antioxidant and anti-inflammatory properties help avoiding chronic inflammation and oxidative stress. It sounds so good and taste so good that I even put it in my morning smoothies!!Can't get enough of it! More recipes about Kale in the next posts..In the meantime enjoy this warming, nourishing and -yes- low calories soup and please: No pre-packed stock in it!!!
Ingredients for 6 people
- 3 Zucchini
- 3 Carrots
- 2 sticks Celery
- 2 Leeks
- 4 Tomatoes
- 2 Brown Onions
- 1 Medium brush potato
- 2 cloves Garlic
- 1 Bunch of Kale
- 5 spoons Olive oil
- Basil leaves
- Salt&Pepper
Cut all the vegetables in cubes of similar size. Slice the onions and leeks and crash the garlic. Heat the oil in a tall sauce pan and add leeks, onions and garlic. Once they have reached a nice brown color add the celery and the carrots. After 5 minutes add the remaining vegetables except for the Kale. Mix the veggies up couple of times while warming 2 liters of water in another pan or kettle. Cover the vegetables with water and cook on a low heat for about 90 minutes. Taste the veggies during the cooking time to check if they are soft but do not allow them to overcook. At the end add the finely chopped Kale and allow it to soften for about 10 minutes. Add salt and pepper and finish with a splash of Olive oil and some basil leaves. The original italian recipe suggests to add 1-2 spoons of grated Parmesan cheese. Up to you!
