Minestrone

Loaded with veggies, this is my take on this famous classic! A good thing about minestrone is that you can put in there any vegetables that you like or store. Carrots, beans, peas, celery, tomatoes... You can really play here!

However, the 'key' ingredient that you won't find in my soup is pasta. I've substituted it with millet which really doesn't take away anything from the flavour or the texture. Nevertheless, I've sprinkled my portion with some grated Parmesan as, really, minestrone without Parmesan doesn't taste the same.  Enjoy :)

Ingredients:

• 250 g celeriac
• 4 carrots
• 2 medium potatoes
• 1 turnip
• 3 celery sticks
• 1 courgette
• 250 g beans
• 1 cup frozen peas
• 1 can chopped tomatoes
• 1 cup homemade chicken or vegetable stock
• 0,5 cup millet
• 1 bouquet garni
• 3 garlic cloves
• 0,5 cup date wine (recipe here) or any other red wine (optional)
• salt and pepper, to taste
• Parmesan cheese, to sprinkle on top (optional)

Preparation:

1. Peel, wash and dice very finely the celeriac, carrots, potatoes and turnip. Put in a medium-large pot, add the stock, garlic, bouquet garni, salt, pepper and cover with water. Place on a medium-low heat and simmer for about 30 minutes.
2. Dice the celery sticks, courgette and beans. Rinse the millet. Add the veggies, grains and chopped tomatoes and simmer for another 25-30 minutes.
3. Add the peas and simmer for 15 minutes or until the vegetables and millet are cooked.
4. If using, add the wine and season to perfection with salt and pepper.
5. Sprinkle some Parmesan cheese on your portion if you wish. Serve and enjoy :)