14/04/2018
My Minestrone
This is my go to recipe for a thick and hearty Minestrone soup.
Serves:
6-8
Prep Time: 20 minutes
Cooking Time: 1 hour
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely diced
- 200g pancetta or bacon, diced
- 2 cloves garlic, crushed
- 1 small red capsicum, finely diced
- 3 stalks celery, finely diced
- 4 carrots, finely diced
- 1/2 cup red wine
- 400g can peeled tomatoes, chopped
- 2 litres chicken stock
- 1/2 cup ditalini or risoni pasta
- 400g can cannellini beans, drained and rinsed
- sea salt and freshly ground black pepper, to taste
- pesto, for serving
- shaved parmesan, for serving
Method
Heat oil in a large pot and sauté onion, pancetta and garlic until golden. Add celery and carrots and sauté fro 2 minutes. Add wine, tomatoes and stock and bring to the boil. Simmer covered for 30 minutes until vegetables are tender. Bring back to the boil, add pasta and beans and boil for 15 minutes until pasta is cooked, adding water if necessary. Season to taste. Serve in soup bowls with a dollop of pesto, parmesan shavings and crusty bread.
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