Photography: Con Poulos / Styling: Steve Pearce
On cold days, nothing feels as soul-warming as a bowl of soup, especially a hearty one like minestrone. With its wholesome blend of vegetables, beans and pasta, minestrone remains a timeless classic and a perennial favourite. For this minestrone recipe, a generous mix of green vegetables gets an unexpected twist with the addition of spinach dumplings, perfectly complementing the flavourful broth. Simply add a side of warm bread for a meal that’s both comforting and nourishing.
Ingredients
Method
Heat oil in a large saucepan over medium-high heat. Add leek and celery and cook for 5 minutes, or until fragrant. Add garlic and cook for 30 seconds.
Add stock and bring to the boil. Reduce heat to a simmer, cover and cook for 30 minutes. Add zucchini, broccoli, green beans and cook, uncovered, for 10 minutes.
Meanwhile, for the dumplings, combine lemon zest, parsley, spinach and buttermilk in a blender and blend until smooth. Add flour, salt and egg, and whisk to combine.
Bring a large saucepan of salted water to the boil. In batches, push spoonfuls of the dumpling batter through the holes of a colander into the boiling water to make small dumplings.
Cook for 1 minute or until the dumplings rise to the surface. Remove with a slotted spoon and add to the soup. Repeat with remaining batter.
Divide between bowls and serve with finely grated parmesan and red vein sorrel.
