Minestrone for diabetics

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Minestrone for diabetics :

Minestrone : Of course, minestrone is Italian for soup! Here’s a version we often enjoy in the winter months, made with or without smoked bacon.

1 tbsp olive oil
100 g/4 oz smoked bacon – diced
1 large onion – peeled and chopped
2 large leeks – outer leaves removed, washed and sliced
2 celery stalks – bruised bits cut away, chopped
180 g/6 oz tinned or bottled white beans
255 g/9 oz tinned tomatoes
1 sweet potato – diced
1 large fennel bulb – outer layers removed, chopped in large dice
some cabbage (Savoy if possible) leaves, torn up
850 ml/1½ pints/3½ cups or more vegetable stock
small handful parsley, tied
salt and pepper

 

1.   Heat the oil and add the bacon (if using). Let it brown gently.
2.   Add the chopped onion, leeks, and celery (start with these in the oil if not using the bacon), mix them in well and let them sweat down for about 20 minutes. This slow sweating is what gives depth to the soup.
3.   Add the beans to the sweated vegetables and mix them in. Do the same with the tomatoes, breaking them up a little.
4.   Add the diced sweet potato and fennel.
5.   Add the cabbage, the stock and the tied parsley. Season and bring gently to simmer, cover and cook at this gentle simmer for a good hour. The soup should be thick with vegetables. Add more stock if you need it.
6.   Serve with a jug of the best olive oil you can muster.

3.   Add the beans to the sweated vegetables and mix them in. Do the same with the tomatoes, breaking them up a little.
4.   Add the diced sweet potato and fennel.
5.   Add the cabbage, the stock and the tied parsley. Season and bring gently to simmer, cover and cook at this gentle simmer for a good hour. The soup should be thick with vegetables. Add more stock if you need it.
6.   Serve with a jug of the best olive oil you can muster.

Extra tags :

Minestrone for diabetics

easy minestrone soup
how to make minestrone soup
italian minestrone soup recipe
minestrone soup recipes

Serves 6

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