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HEARTY MINESTRONE SOUP

HEARTY MINESTRONE SOUP

 

article-1131711-033BAEF3000005DC-819_468x286This is a perfect soup for midweek when you are in need of something comforting, satisfying and full of goodness. The recipe makes plenty, so stick the leftovers in the freezer, divided into individual portions, then defrost on the day you know you’ll need an instant meal.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 6-8

 

2 tbsp olive oil

1 onion, finely chopped

200g/7oz smoked bacon, cut into thin strips

2 cloves of garlic, crushed

2 carrots, peeled and finely diced

2 stalks of celery, thinly sliced

1 courgette, finely diced

Quarter of a savoy cabbage, finely sliced

400g/14oz tin borlotti, cannellini or mixed beans, drained

400g/14oz tin chopped tomatoes

1 tbsp tomato puree

1 litre/35floz/4 ¾ cups chicken stock

100g/3½oz small pasta shapes

6 tbsp good quality green pesto

Parmesan shavings to serve

 

Heat the olive oil in a large saucepan and saute the onion, bacon, garlic, carrot and celery for about 15 minutes, until the vegetables are softened but not coloured.

 

Add the courgette, cabbage, tinned beans, chopped tomatoes, tomato puree, chicken stock and pasta.  Bring to the simmer. Cook for 15 minutes and then season with salt and pepper.
Serve into bowls and finish by adding a spoonful of pesto in the centre of each one, and shave over some parmesan cheese and serve.

 

PS…

For a vegetarian version of this soup – the smoked bacon can be left out all together and vegetable stock used instead of chicken stock. You could add a pinch of smoked paprika when cooking the soup to give the smokiness the bacon was providing.

photography: Gareth Morgans 

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