Ana from Fluxi on Tour is back with one of her delicious Mediterranean-inspired recipes! This time she will show us how to prepare Minestrone soup, a healthy and yummy break from all the heavy holiday food… Take it away Ana!
“Hello there! I hope you are all enjoying the pre-Christmas time with good food and good company. The weather might be cold outside and the days short, but we are definitely not short on delicious bites during the winter. I’m all in when it comes to sweets and hearty meals, yet from time to time I need something lighter to reboot my digestion and calm down my taste buds so I can start over again.
My most comforting, easy, go-to food for cozy hours on the couch watching some TV series is definitely a good bowl of soup. A few weeks ago at my local grocery store I came across an Italian classic – the Minestrone – and have been making it ever since. I just love it for its simplicity and deliciousness. There is no right or wrong when it comes to Minestrone – with whatever vegetables, rice, noodles, broth or meat you have at home, you are good to go.
For this Minestrone I wanted to add some meat, (husband has to be happy, too) and instead of noodles I used barley, to make a more crunchy version. I’m super happy how it turned out and you should give this Italian staple a try – there are few more cold days to come. I wish you all happy holidays and a great start into the new year! xo, Ana”
500g ground chicken
50g finely grated parmesan
2 tea spoons dry oregano
150 g ricotta
salt and pepper to taste
2 tbsp olive oil
2tbsp olive oil
11/2 liter vegetable or chicken broth
5 spring onions
3 garlic cloves
250g sweet peas ( frozen)
1/2 coffee mug barley
some grated parmesan
2 tbsp butter
1 tea spoons pesto
1. Place chicken, egg, parmesan, oregano, salt and pepper into a bowl and mix until well combined. Add ricotta and fold in until your mixture is evenly mixed. With wet hand, form small balls.
2. Heat the olive oil on medium heat, add the meatballs and cook for about 6-8 minutes or until golden brown, turning frequently. Remove the meatballs from the pan and set aside on a paper towel.
3. Wash, peel and cut the carrots and onions into rings. Peel and cut the garlic into thing slices.
4. In a larger pot heat 2 tbsp olive oil, add onions and garlic and sautee for about 2 minutes. Add carrots and sweet peas and stew for about 2 minutes. Add the broth, cover and on medium heat bring to boil.
5. As soon as the soup boils add barley and cook everything for 10-15 minutes. Depends on how al dente your want your veggies to be.
6. Mix the butter with the pesto.
7. Serve the soup in a bowl, sprinkle with some parmesan cheese and enjoy it with some bread and pesto-butter.
Photos, text and recipes: Fluxi on Tour