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.

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.