Halal Vegetable Minestrone Recipe

About this recipe

A hearty and flavorful Halal-friendly vegetable minestrone, perfect for a satisfying dinner. Packed with wholesome ingredients and seasoned to perfection, this dish is both comforting and nutritious.

Ingredients

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Red Sweet Potato
• - Sussex Wholefoods Organic Dried Basil
• 50G Pepper Black Ground BWFO
• 370G Belazu Mixed Beans
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Organic Dried Rosemary Hatton Hill Organic
• 200G Clearspring Organic Gluten Free 100% Brown Rice Wide Noodles
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Borough Broth Co. Tonkotsu Ramen Broth
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Tata Salt

Instructions

1. 1. In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup diced onion, 1/2 cup diced celery, and 1 minced clove of garlic. Cook until the vegetables are tender but not browned, about 5 minutes.
2. 2. Stir in 2 cups of vegetable broth, 1 can of undrained diced tomatoes, 1 peeled and cubed sweet potato, 1 bay leaf, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/8 teaspoon ground rosemary, and 1/8 teaspoon black pepper. Bring the mixture to a boil.
3. 3. Once boiling, add 1 1/2 cups of brown rice noodles and reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the noodles are al dente.
4. 4. Stir in 1 can of drained and rinsed beans and 1 red bell pepper, diced. Simmer for an additional 5 minutes to heat through.
5. 5. Remove the bay leaf and discard. Serve the minestrone hot, garnished with 1/4 cup of grated Parmesan cheese, if desired.