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MEAT FREE MONDAY: Stella McCartney’s wholesome minestrone winter warmer

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Because eating well doesn’t have to cost the Earth…

Becoming a vegetarian or vegan is one of the best things you can do for the planet but what if (like quite a few of us at Global Cool Headquarters) you’re not ready to ditch meat completely? Never fear, you can still do your bit for the planet (and make yourself healthier and richer) by incorporating Meat Free Mondays into your life.

Meat Free Mondays will bring you the crème de la crème of vegetarian recipes to encourage you to ditch meat just one night a week. This week, check out this thick, wholesome minestrone soup from Stella McCartney, which combines winter vegetables with cannellini beans and farro…

Winter MinestroneIngredients
200 g farro semiperlato (or pearled spelt)
1 large onion, finely chopped
1 leek, finely chopped
1 stick celery, finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
3 garlic cloves, crushed
pinch of crushed dried chilli flakes
400 g can tomatoes
800 ml – 1 litre vegetable stock
400 g can cannellini beans, drained and rinsed
freshly grated vegetarian Parmesan to serve
salt and freshly ground black pepper
1 bunch cavalo nero, shredded
4 tablespoons olive oil, plus extra to serve

Rinse the farro in a sieve under cold running water, tip into a bowl, cover with cold water and soak for 20 minutes while you prepare the soup base. Heat the olive oil in a large saucepan. Add the chopped veggies and cook over a low-medium heat for 10–15 minutes until tender but not coloured. Add the crushed garlic and chilli flakes and cook for a further minute.

Pour the tomatoes into the pan, add the stock and bring to the boil. Drain the farro and add to the pan. Reduce the heat to a gentle simmer, cover and cook the soup for 25 minutes until the vegetables are tender and the farro is cooked. Add the cannellini beans and cook for a further two to three minutes. You may need to add extra stock if the soup is too thick. Add the cavolo nero and cook for three to four minutes until tender.

Season to taste with salt and freshly ground black pepper. Serve in bowls with a drizzle of olive oil, a scattering of grated Parmesan and slices of toasted sourdough bread. Yum!

Find out more about why you should introduce Meat Free Mondays to your life now!

frankensteinHere comes the science bit…

GC articles show you one of four ways (the one in bold) to live greener…

/ Be a winner (not a binner) /
/ Turn up the style (not the heat) /
/ Love the trend (not the spend) /
Do it in public (not the car/plane) /

Image: Meat Free Mondays.

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