In Italian, a minestra is a soup, but a minestrone is a BIG soup – a nourishing meal in itself. Tender and moist chicken meatballs and a host of seasonal herbs and vegetables enhance the depth of flavour in this delicious one-bowl meal.
My mum brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times already! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
A very hearty soup for a cold winter night. I serve it with hot garlic bread. If you are lucky enough to have leftovers it's just as good if not better the next day!
Freshly diced carrots, leek, onion and cut green beans are simmered in a prepared vegetables stock with lean bacon, macaroni pasta and red kidney beans.
I make this once a week at least in the winter. Its great when we come in from football, or to have with a garlic loaf while we are watching football or need a quick wholesome snack before we go out. I omit the onion as I can't eat it, but it tastes great all the same. Its an excellent recipe to get veggies into your children, my son loves it and doesn't complain about the vegetables!
Italian grandmas had no definite rules for what went into minestrone. It just had to be hearty, with plenty of vegetables, white beans and pasta or rice.