Minestrone Soup


It's hard to beat this recipe, especially as you can make it whichever way you want - with whatever you have! Add more greens, more pesto, more herbs, more root veg, more tomatoes, a splash of red wine, even leftover cold cuts or chorizo. There aren't really any rules, but this is the classic recipe and it's delicious. Great for kids.


Serves 3.


Ingredients:

1 medium onion, sliced

1 medium carrot, diced

1 - 2 cloves of garlic, crushed

1 celery stick, diced

2 rashers of smoked bacon, chopped, or equivalent of pancetta

4 tomatoes, roughly chopped, or half a can of plum tomatoes

1/2 cup cannelini beans

1/2 cup small pasta shapes, eg macaroni, or larger ones lightly crushed

1 handful of shredded Savoy, Pointed or white cabbage,

1 litre of stock

1 bay leaf

1 handful of fresh herbs - chives, thyme, basil, oregano, basil etc

1 handful of parmesan cheese, finely grated

seas salt and freshly ground black pepper

1 tsp pesto, per bowl, to serve


Method:


Gently sweat the onion, celery, carrot and bacon in olive oil. Add the garlic after 3 minutes, followed by the herbs and tomatoes. Then add the stock, bring to a boil, and add the pasta shapes. After a few minutes add the cannelini beans and test the seasoning. Bubble away for around 10 minutes, then add the shredded cabbage and take off the heat almost immediately.


Serve with a decent grating of parmesan and a little pesto or olive oil and basil on the top. So good!


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