2 small red onions finely chopped
2 large carrots finely chopped
2 sticks celery finely chopped
2 cloves garlic grated
1 large or 2 small courgettes
2 large handfuls chopped
2 tins chopped tomatoes
Generous handful chopped basil
1 desert spoon Miso paste
1 -2 small glasses red wine
1/2 pack spelt spaghetti broken into pieces approx 1-2 Cm long. I break this in over the saucepan when ready but you can also put into a bag and break up with a rolling pin- a great job for the children ( if you have any to hand )
1/2 cup edamame beans ( or peas)
1/2 litres stock ( using one vegetable stock cube. I use kallo)
1 Tablespoon tamari
Dash lemon juice
1 can any beans of your choice; kidney, cannellini, borlotti.... or a mix!
glug of avocado oil/ olive oil to cook sofrito
Parmesan to finish
Take the carrots, onion, garlic, and celery and put in a very large saucepan with you oil.
Turn over continually for a few minutes then leave to soften and steam for 5 mins with a lid on. ( I like all my vegetables with a slight crunch but you may want to cook longer).
Add the courgettes and stir well.
Add the stock, tomatoes, miso, tamari and lemon juice, stir well and leave for further 5 mins
Then add your wine stirring well and leave again for 5 minutes.
Next add your beans and edamame which only need warming through.
Put the spaghetti in well, mixing well
When th spaghetti is cooked you are ready to stir through your spinach ( you don’t want to over cook it so out in right before you’re going to dish up) along with the basil, leaving a few leaves to garnish.
Season to taste with lots of ground black pepper.
Serve with Parmesan
This is one of our winter favourites.
The chopping of the vegetables does take time as you do want them finely diced as per photos but I can promise you, you won’t be disappointed.
Home made minestrone is really to die for!