Once you’ve mastered minestrone, there are infinite versions you can make by simply adding or subtracting a few ingredients. Here are a few of our favourites.
"There is no set recipe for this thick Italian soup – it’s usually made out of whatever vegetables are in season. I use a mix of greens, but you could just use savoy cabbage. I love borlotti beans in this recipe, as they add a slightly sweet taste and creamy texture to this easy minestrone recipe." – Jamie Oliver
Darren Robertson gives the classic Italian soup a satisfying makeover with a lighter, fresher, less-diced take.
“I used pork and fennel sausages, but any Italian-style pork sausages would work just as well." – Silvia Colloca
"Why have one type of sausage when you can have two? Adding fresh and cured sausages creates a depth of flavour like a slow-cooked soup that’s actually (sneakily) on the table in 30 minutes – perfect weeknight comfort food." – Tracey Pattison
"This features a super-simple poaching technique that is a great way to try different seasonal fish. You could also keep this soup vegetarian by leaving out the seafood and serving it topped with grated parmesan."
“If you’ve got stock and passata on hand, you’ve pretty much got the base of minestrone. This dish is often on our tables in winter, and really should be called use-it-all soup rather than minestrone." This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards (Murdoch Books, $39.99). Photography by Cath Muscat. Styling by Vanessa Austin. Available September 29. Pre-order now via Booktopia Books.
Use up leftover veg in this easy, no-fail comforting minestrone recipe.
It's all about no-waste with maximum taste.
“We used the mildly fragrant pork and fennel sausages but any Italian-style pork sausages would work well” - Silvia Colloca.
“This version of minestrone is basically a hearty lamb stew. It should use the best of what is around and can be made at any time of the year. It’s a great way to maximise roast leftovers, plus use up those quarter bags of pasta from the pantry. When it’s warmer, keep it fresher and serve with less broth. In the cooler months, add some bacon, serve it with bread and use it to warm your cockles,” says chef Monty Koludrovic.
This hearty, comforting soup is also packed full of vegetables. Feel good food that's also good for you.
Serve this warm and filling soup with some fresh crusty bread to create a hearty winter's meal. Crammed with vegies, pasta and beans, it's an easy family feed that won't break the bank. The definition of comfort food.
A hearty, Italian soup is always a good idea, no matter the season.
This hearty fish stew by chef Monty Koludrovic of Icebergs Dining Room & Bar is delicious any time of year. During the winter months add bacon and serve with sourdough bread.
If a detox with Italian cuisine sounds like an oxymoron, let Silvia Colloca introduce you to a concept that may be new to many: Italian food is generally very healthy. Introducing the summer minestrone.
