![Louise Laurenius minestrone](/globalassets/inspiration/louise-laurenius/louise-laurenius_minestrone_800x800.jpg?width=800&format=webp)
![Louise Laurenius vol12](/globalassets/herobilder/louise_laurenius_vol12_2292x843.jpg?height=464&format=webp)
RECIPE BY LOUISE LAURENIUS VOL 12 Minestrone Soup
MINESTRONE IN JANUARY
A warming and filling minestrone, how delicious does that sound in the January cold? January may be the poorest month of the year, but that doesn't mean you can't eat well.
![Louise Laurenius minestrone](/globalassets/inspiration/louise-laurenius/louise-laurenius_minestrone_800x800.jpg?width=800&format=webp)
RECIPE: MINESTRONE SOUP FOR 4
1 tbsp olive oil
1 clove of garlic
125 g yellow or red onion
400 g sweet potato p
3 celery stalks
125 g leek
2 tbsp 'Nduja
1.5-2 l water
2 vegetable stock cubes
1-2 Parmesan rinds (optional)
100 g black kale
Salt & Pepper
Optional pasta to stir into the soup
Tip! In a minestrone soup, you can vary the ingredients depending on which vegetables are in season and on special offer in the store. To make the soup taste extra delicious, a great tip is to throw a Parmesan rind into the pot. It adds a lot of flavor and, combined with umami, takes the soup to a new level. Buon appetito!
INSTRUCTIONS
Peel garlic, onion, and sweet potato. Crush the garlic lightly with the blade of a knife. Roughly chop the onion and cube the sweet potato. Also, slice the celery stalks. Cut the leek in half and slice into 1 cm wide half-moons.
Heat the olive oil in a large pot and add the garlic clove. Let the oil infuse for 3-4 minutes. Then add the onion, sweet potato, celery, and leek. Fry for 5-10 minutes. Remove the garlic clove. Then add the 'Nduja and stir. Pour in the water and vegetable stock cubes. If you have a Parmesan rind, add it now too. Bring to a boil, then reduce the heat and simmer with the lid on for 20-25 minutes.
Roughly shred the black kale. Remove the Parmesan rind and add the kale. Let simmer for a further 5 minutes without the lid. Season with salt and pepper.
Optionally, cook pasta (choose a small variety, such as risoni or stelline) in a separate pot and add it to the soup for an even more filling meal.
![Louise Laurenius minestrone1 vol12](/globalassets/inspiration/louise-laurenius/louise-laurenius-minestrone1_vol12_503x739.jpg?width=800&format=webp)
![Louise Laurenius minestrone vol12](/globalassets/inspiration/louise-laurenius/louise-laurenius-minestrone_vol12_503x739.jpg?width=800&format=webp)
![Louise Laurenius minestrone2 vol12](/globalassets/inspiration/louise-laurenius/louise-laurenius-minestrone2_vol12_503x739.jpg?width=800&format=webp)