Italian Minestrone Soup
When I’m feeling the full force of winter there’s nothing I love more than a wholesome, healthy and heart warming Italian minestrone soup. Minestrone comes from the Italian origin, meaning “One big soup”; it does not have a fixed recipe, just throw in all the seasonal vegetables you can get your hands on, add some beans and pasta, you can add some meat if you like, and you have a delicious and healthy one-dish meal. Serve with some parmesan cheese and a fresh crusty loaf of bread.
Ingredients (serves 6)
1 1/2 tbs olive oil
1 brown onion
2 cloves of garlic, grated
2 celery sticks
6 cups beef stock
1 x 400g can Italian diced Roma tomatoes
1 x 400g can rinsed cannellini beans
2 tbs tomato paste
1 cup shell pasta
1/2 cup fresh green beans
1 cup finely shredded cabbage
Sea salt & cracked black pepper
Parmesan and crusty bread, to serve
Preparation Time 20 minutes
Cooking Time 40 minutes
Heat 1 1/2 tbs olive oil in large saucepan. Cook 250g pancetta, 1 brown onion, 2 cloves of grated garlic, 1 carrot, all chopped, and 2 diced celery sticks. Stir and cook for 3 to 4 minutes or until onion is soft.
Add 6 cups beef stock, 1 x 400g can Italian diced Roma tomatoes, 2 tbs tomato paste and sea salt and cracked black pepper to season. Bring to the boil, simmer, cover for 25 minutes or until vegetables are nice and tender. Stir the soup occasionally to blend the flavours together.
Add 1 cup small shell pasta, 1 cup finely shredded cabbage, 1/2 cup fresh green beans and 1 zucchini, chopped. Boil uncovered for 8-10 mins. Stir through 1 x 400g can of rinsed cannellini beans.
Serve with parmesan and crusty bread.
To make a vegetarian soup simply swap the beef stock for vegetable stock and remove the pancetta.