Is it just me or is ‘How to Rob a Bank’ the most boring movie of all time? Really, all the rambling dialogue didn’t distract me from the major flaw in the plot line which is…no way would anyone get cell phone reception in a bank vault. Duh. Anyway, they only upside to the hour or so I wasted watching it is that I managed to fit in 3 servings of this delicious minestrone soup. I love minestrone soup. The secret ingredient is fennel, which gives the soup a fresh tang and is perfect for a cold winters day or if you’re in need of some comfort food 😉 Its also very versatile, you can use whatever vegetables you happen to have lying around.
Warning – you will need a very large saucepan and some spare time to prepare this soup, but it is well worth the effort. Make sure you have all your veg diced before you begin, it will speed up the process 🙂
- Olive oil
- 1 onion diced
- 6 garlic cloves sliced
- 1-2 chillies (depending on your spice tolerance!)
- 2 teaspoons paprika
- 2 teaspoons fresh cracked black pepper
- 2 litres of vegetable stock
- 4 potatoes peeled and diced
- 1 medium sweet potato peeled and diced
- 1/4 cauliflower diced
- 1 tablespoon of thyme or oregano
- 1/2 large fennel diced
- 2 zucchinis diced
- 1 red pepper (capsicum ) diced
- 1 stem of broccoli diced
- 1 large can of either peeled tomatoes or tomato puree
- 1 can of cannelloni beans drained and rinsed
- Stir fry the onion, chilli and garlic until the onion is slightly brown then add potato, paprika and pepper the leave to simmer.
- Once the potato is a little brown then add stock, thyme, cauliflower and sweet potato (you can use pumpkin if you prefer but it cooks quicker and should be added later on)
- Once the potato ect. is soft add the rest of the vegetables (not the beans) and the tomato puree
- Leave the soup to simmer for at least 30 minutes, then add beans and simmer for another 5 minutes.