Early autumn minestrone (Minestrone d'inizio autunno)
1h 5m·Italian
Early autumn minestrone (Minestrone d'inizio autunno)
Ingredients
For the soup
- 2 tbsp olive oil
- 200g smoked bacon, diced
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 cloves of garlic, crushed
- 1 tsp dried oregano
- 1.2 litres vegetable stock
- 400g can chopped tomatoes
- 200g cavolo nero, roughly chopped
- 200g butternut squash, peeled, deseeded and diced
- 100g borlotti beans, cooked
- 100g small pasta shapes
- Parmesan cheese, to serve
Instructions
7 steps
- 1
Heat the olive oil in a large pot over a medium heat. Add the bacon and cook until crispy.
- 2
Add the onion, carrots and celery and cook until softened, about 5-7 minutes.
7 min - 3
Stir in the garlic and oregano, then cook for 1 minute more.
1 min - 4
Pour in the vegetable stock and add the chopped tomatoes. Bring to a boil, then reduce the heat and simmer for 15 minutes.
15 min - 5
Add the cavolo nero and butternut squash and cook for a further 10 minutes.
10 min - 6
Stir in the borlotti beans and pasta and cook until the pasta is al dente, about 8-10 minutes.
10 min - 7
Season to taste and serve immediately with grated Parmesan cheese.
Progress
0 / 7 steps
Nutrition
Per serving (based on 6 servings)
Calories
340cal
