Minestrone Soup Recipe

Quick Winter Minestrone
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Tip ~
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
1 carrot, chopped
1 celery stick, chopped
70g pack cubed pancetta
1 crushed garlic clove
2 tablespoons chopped fresh thyme
1 litre / 1 ¾ pints hot chicken stock
400g can chopped tomatoes
1 x 400g can borlotti beans, drained
50g / 2oz minestrone pasta, or very small pasta shapes
175g / 6oz Savoy cabbage, shredded
To serve: if liked a dollop of fresh pesto
Method
- Heat the oil in a large pan, add the onion, carrot and celery, cook for 8 - 10 minutes until softened.
- Then add the pancetta, garlic and the thyme, fry for another 2 - 3 minutes.
- Add the stock, tomatoes and half the can of borlotti beans. Mash the remaining beans, stir into the soup and simmer for 30 minutes.
- Add the minestrone pasta and Savoy cabbage for the last 10 minutes of cooking.
- Check the seasoning and correct if necessary, then serve the soup with pesto if liked.