Classic minestrone
1h·Italian
Classic minestrone
Ingredients
For the soup
- 4 rashers of higher-welfare bacon, diced
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1.2 litres vegetable stock
- 400g can of plum tomatoes
- 400g can of cannellini beans, drained and rinsed
- 200g dried pasta (such as ditalini or conchiglie)
- 200g green beans, trimmed
- 200g courgette, diced
- 100g frozen peas
- A small bunch of fresh basil, chopped
- Parmesan cheese, grated (to serve)
Instructions
10 steps
- 1
Bacon & veg
- 2
Fry the bacon in a large saucepan over medium heat until golden and crisp. Remove the bacon and set aside, leaving the fat in the pan.
- 3
Add the onion, carrots and celery to the pan and cook for 5-7 minutes, or until softened. Add the garlic and cook for 1 minute more.
- 4
Stock & tomatoes
- 5
Pour in the vegetable stock and add the plum tomatoes. Bring to a boil, then reduce the heat and simmer for 15 minutes.
15 min - 6
Beans & pasta
- 7
Add the cannellini beans and pasta to the soup. Cook for 8-10 minutes, or until the pasta is al dente.
10 min - 8
Add the green beans and courgette and cook for a further 5 minutes.
5 min - 9
Stir in the peas and basil. Season to taste.
- 10
Serve hot, topped with grated Parmesan cheese and the crispy bacon.
Progress
0 / 10 steps
Nutrition
Per serving (based on 8 servings)
Calories
348cal
