Minestrone

Recipes / Meat

The Italians dont just do pizza and pasta brilliantly, they also invented this comforting, wholesome soup. This version really is a meal in a bowl.

Recipe «Minestrone» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 175g piece round pancetta, 50ml olive oil, 1 leek, trimmed, finely chopped, 2 cloves garlic, crushed, 2 carrots, finely chopped , 2 stalks celery, finely chopped, 1 sebago potato, peeled, finely chopped, 350g savoy cabbage, trimmed, cut into 1cm pieces , 1 bay leaf, 1.5L chicken or vegetable stock, 2 x 400g cans Italian chopped tomatoes, 175g ditali or other small soup pasta, 400g can borlotti beans, rinsed, drained, 2 tbsp roughly chopped flat-leaf parsley, 12 basil leaves, torn, 200g parmesan, finely grated.

Ingredients:

  • 175g piece round pancetta 
  • 50ml olive oil 
  • 1 leek, trimmed, finely chopped 
  • 2 cloves garlic, crushed 
  • 2 carrots, finely chopped 
  • 2 stalks celery, finely chopped 
  • 1 sebago potato, peeled, finely chopped 
  • 350g savoy cabbage, trimmed, cut into 1cm pieces 
  • 1 bay leaf 
  • 1.5L chicken or vegetable stock 
  • 2 x 400g cans Italian chopped tomatoes 
  • 175g ditali or other small soup pasta 
  • 400g can borlotti beans, rinsed, drained 
  • 2 tbsp roughly chopped flat-leaf parsley 
  • 12 basil leaves, torn 
  • 200g parmesan, finely grated 

Instructions

  1. Remove rind from pancetta in one piece and reserve, then chop pancetta into small pieces. Heat oil in a large saucepan over low–medium heat, then add pancetta, leek, garlic, carrots, celery, potato, cabbage and bay leaf. Cover with a lid and cook, stirring occasionally, for 15 minutes or until vegetables are softened. Remove lid.
  2. Add reserved pancetta rind, stock and tomatoes, and bring to a simmer. Cook for 10 minutes or until vegetables are tender. Stir in pasta and beans, increase heat to medium and bring to a simmer. Cover, then reduce heat to low–medium and cook for a further 8 minutes or until pasta is al dente.
  3. Remove and discard pancetta rind, then stir in parsley and basil. Season with salt and freshly ground black pepper. Ladle soup into bowls, scatter over parmesan and serve immediately.