Minestrone Soup

I often like to whip up a soup for a Sunday night dinner (or supper as Nigella would say!) because it's quick, nutritious and heart warming. I also love a soup on a Monday in winter as it’s quick and easy to warm up and serve for dinner, especially if you have made it in advance, which I usually do. Soup is also one of the best ways to get all those left over odds and ends out of your veggie crisper so you can have a fresh start to the new week. If you don't fancy a bowl as your Sunday night sustenance then soups are also great to freeze. Then they're ready to bring out at a moments notice and bring back to life using the Steam function at 100 degrees until thawed and hot! And while I'm on the freezing chit chat here's a little tip that is really helpful...always  use a good airtight container and then cover the soup directly with a layer of cling film. Press the cling film down gently so it touches all over the top of the soup (or whatever else you're freezing) and then add the lid. This greatly improves the quality of your freeze and eliminates much of the ice that can form on top of the food.

If you want to take things to the next level, you can also add an amazing Vacuum Drawer to your kitchen now. They are commercial quality and will help you to seal and store food for organisation and better quality. It’s amazing for freezing. With some brands (like my fave V-ZUG) you can even seal liquids in the bags (like soup) as the drawer chamber works in a special way. It’s definitely on my wish list for kitchen updates!

Anyway, I digress! Here is my super easy and soul soothing Minestrone all done in the Combi-Steam. To take it to the next level why not whip up a homemade loaf of bread earlier in the day, and cook it using either BakeOMatic - Bread or Professional Baking (that’s a V-ZUG/Wolf specific option), to serve alongside and add the all important "dunk" factor!

Serves 4-6
Ingredients
3 rashers middle bacon (diced or chopped) - optional - leave out for a meat free version
1 leek (diced)
1 medium onion (diced)
2 medium carrots (diced)
3 sticks celery (diced)
6 button mushies (diced)
6 sprigs thyme or 2 sprigs rosemary
1 bay leaf
2 tbs dried oregano
1-2 tbs olive oil
s&p
2 cups tomato passata or 1x 400g can diced tomatoes
1L chicken or veggie stock
1 tbs brown sugar
2 tbs balsamic vinegar
1 x 400g can cannellini beans or chickpeas (drained & rinsed)
¼ cup risoni pasta (or macaroni or other "soup" pasta)
60g baby spinach leaves
¼ cup grated parmesan cheese to serve (if desired)

Method:

1. Place the olive oil, bacon (if using), veggies, herbs and bay leaf into a large oven proof pot or pan. Season well with s&p and stir to combine. Place the pot onto a rack in the middle of the Combi-Steam.

2. Select Hot Air+Steaming/Combination Steam. Set the temperature to 200°C. (For variable Steam select 20%) Cook for 15 minutes.

3. Remove the pot from the oven and close the door. Add the tomato, stock, sugar, vinegar and pasta. Stir to combine and return the pot to the oven. (For variable Steam increase to 40%) Cook for 15 minutes.

4. Remove the pot from the oven and close the door. Stir in the spinach and beans/chickpeas. Return to the oven for 10 minutes or until the pasta is tender.

5. Remove from the oven, pull out the bay leaf and herb stalks. Sprinkle over the parmesan (if using) and serve.

Tip:
Allow to cool completely before freezing in individual serves (see note in blog post above) or store in the fridge for up to 3 days and reheat using Hot Air+Steaming at 200°C for 25 minutes or on your cooktop as desired. If you find your soup is a little thick add some water or extra stock to achieve the desired consistency.

Hope you like this one!

Remember you can play with the veggies to utilise whatever you have on hand. Try zucchini, green beans, fresh tomatoes, spinach, diced capsicum, grated or diced sweet potato, frozen corn etc etc etc.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x