Minestrone Soup
Ingredients
Method
Peel and finely chop the garlic and onion. Then, roughly dice the carrots, celery, and zucchini before adding to a large bowl.
Trim the ends off the leek, quarter it lengthwise, and wash it under running water. Then, cut it into 1cm slices and add it to the bowl.
Scrub and dice the potato. Drain the cannellini beans, then set them aside.
Next, finely slice the bacon.
In a large saucepan, heat 2 tablespoons of oil over medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
Add the garlic, onion, carrots, celery, zucchini, leek, oregano, and bay leaves. Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
Add the diced potato, drained cannellini beans, and tomatoes to the pot. Then, pour in the vegetable stock. Stir well, gently breaking up the tomatoes with the back of a spoon.
Cover the pot with a lid and gradually bring everything to a boil, then reduce the heat and simmer for about 30 minutes, or until the potato is tender. Remove any tough stalk bits from the greens, then roughly chop them.
With a rolling pin, gently crush the pasta into smaller pieces while it's still in the packet or wrap it in a clean tea towel to prevent any mess.
To test if the potato is cooked, insert a sharp knife into a chunk – if it pierces easily, it's ready.
Add the greens and pasta to the pan and cook for an additional 10 minutes, or until the pasta is al dente. If needed, add a splash more stock or water to loosen the soup to your desired consistency.
Pick the basil leaves and stir them through the soup. Season to taste with sea salt and black pepper. Serve with a grating of Parmesan and a slice of bread.
Ingredients
Directions
Peel and finely chop the garlic and onion. Then, roughly dice the carrots, celery, and zucchini before adding to a large bowl.
Trim the ends off the leek, quarter it lengthwise, and wash it under running water. Then, cut it into 1cm slices and add it to the bowl.
Scrub and dice the potato. Drain the cannellini beans, then set them aside.
Next, finely slice the bacon.
In a large saucepan, heat 2 tablespoons of oil over medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
Add the garlic, onion, carrots, celery, zucchini, leek, oregano, and bay leaves. Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
Add the diced potato, drained cannellini beans, and tomatoes to the pot. Then, pour in the vegetable stock. Stir well, gently breaking up the tomatoes with the back of a spoon.
Cover the pot with a lid and gradually bring everything to a boil, then reduce the heat and simmer for about 30 minutes, or until the potato is tender. Remove any tough stalk bits from the greens, then roughly chop them.
With a rolling pin, gently crush the pasta into smaller pieces while it's still in the packet or wrap it in a clean tea towel to prevent any mess.
To test if the potato is cooked, insert a sharp knife into a chunk – if it pierces easily, it's ready.
Add the greens and pasta to the pan and cook for an additional 10 minutes, or until the pasta is al dente. If needed, add a splash more stock or water to loosen the soup to your desired consistency.
Pick the basil leaves and stir them through the soup. Season to taste with sea salt and black pepper. Serve with a grating of Parmesan and a slice of bread.