How to make Minestrone Soup.
- 100 g dried pasta of your choice
- 2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
- 1 vegetable stock cube
- 1 x 400 g tin of quality plum tomatoes
- 2 x 400 g tins of beans, such as cannellini, butter, or mixed
- 4 rashers of smoked streaky bacon, optional
- olive oil
- 1 clove of garlic
- 2 small onions
- 2 fresh bay leaves
- 2 carrots
- 2 sticks of celery
- Parmesan cheese , to serve
- extra virgin olive oil
- Put a large shallow casserole pan on a medium-high heat.
- Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prepare your vegetables.
- Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
- Trim and chop the carrots and celery into 1cm dice, adding to the pan as you go.
- Remove and finely chop any tough stalks from your greens and add to the pan.
- Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tins worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta.
- Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
- Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil.
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