Hello lovelies, there's one dish my kids are always instantly on hand for: minestrone with girasoli. Why of all things vegetable soup is the big favorite, I can't quite say – they just love it. The key is what goes in it: filled girasoli, little sunflower-shaped pasta parcels that only need to steep briefly in the hot soup.
The soup itself is wonderfully uncomplicated: I sweat an onion, add colorful vegetables – fennel, peas, carrots and cabbage – and let everything roast for a moment. Then the vegetable broth goes in and the minestrone simmers until the vegetables are soft. Right at the end the vegan girasoli steep in the hot soup until warmed through. That way the vegetables stay firm to the bite and the pasta stays tender.
We serve it with a few hemp seeds for crunch – totally delicious and very practical, because the soup tastes almost even better the next day. I just add the girasoli fresh then, so they stay lovely and tender. A versatile recipe: on cooler days I like to add a few white beans, which makes the minestrone really filling.
This minestrone is part of my favorite warming soup recipes for the whole family. If you like, try my hearty minestrone with savoy cabbage and white beans or the warming carrot-lentil soup too – both are quick to make and bring plenty of vegetables to the spoon.
