If hygge is about comfort, coziness, and mindfulness, then homemade soup seems to me to be a hyggelig food. After all, it requires mindful chopping of ingredients, and its slow-cooked goodness provides lots of warmth and comfort, as well as whole-food nutrition.
I’m happy to share with you my own recipe for minestrone, which is really my take on vegetable soup. I patched it together a few years ago after referencing quite a number of recipes, and it is consistently good.
2 T. olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, peeled and diced
2 stalks celery, cleaned and sliced
1 small to medium zucchini, quartered lengthwise and diced
1 large russet potato, peeled and cut in 1/2” cubes
1/2 small head of Savoy cabbage, cut into 1” strips
1 can chick peas or cannellni beans, rinsed and drained
1 can diced tomatoes
2 T. tomato paste
8 c. liquid (low-sodium chicken or veggie broth, and/or water)
3/4 c. tubettini or elbow pasta
6 springs fresh thyme
2 T. chopped fresh parsley
1/2 t. dried basil
Heat olive oil in Dutch oven or large pot over medium-high heat. Add onion and cook until translucent. Add garlic; cook 30 seconds. Then add carrots and celery and cook about 5 minutes until they start to soften. Stir in tomato paste, then add zucchini, tomatoes, potato, herb, and liquid. Bring to a boil, then simmer 10 minutes. Add cabbage and pasta, and simmer 10 minutes more. Stir in chick peas or beans, then heat about 2-3 minutes longer. Top with grated Parmesan cheese (if desired) and serve.
It’s especially good when served with bread and butter.