Hearty Minestrone Soup recipe
|Prep time||40 minutes|
|Cook time||1 hour|
|Total time||1 hour, 40 minutes|
|Allergy list||Soy, Wheat|
|Misc||Pre-preparable, Serve Hot|
|Description||A hearty vegetable soup with a fusion of flavors, in a rich tomato-based broth and topped with vibrant green pesto.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1 tin white cannellini beans
- 3.9oz pancetta (or bacon)
- 1 tablespoon olive oil
- 2 ribs celery
- 2 carrots
- 1 zucchini
- 1 large yellow onion
- 3 cloves garlic
- 1 pinch coarse sea salt
- 17.5oz plum tomatoes
- 1 teaspoon sugar
- 1 litre chicken broth
- 8fl oz pasta (small shaped)
- 1 parmesan rind
- 1 bay leaf
- 1 tablespoon freshly ground black pepper
For the Pesto
Place the tomatoes in a saucepan with the sugar and cook for 15 minutes until the tomatoes begin to loose their shape. Puree the mixture in a food processor fitted with a steel blade or with a hand-held mixer. Set aside.
Heat the olive oil and pancetta in a heavy-bottomed Dutch oven or soup pot. Stir frequently while the pancetta browns and begins to render grease.
Add the garlic and onions and sauté until the onions begin to soften. Add the carrots and cook for 2 minutes, then the pepper, cook for 1 minute. Add the celery and cook for 1 minute, then the zucchini, and cook for 5-8 minutes until the vegetables begin to soften. Add the pinch of salt and cook for an additional minute.
Add the tomato mixture, the Parmesan rind, the bay leaf, the pepper, and the stock to the vegetables and stir to combine. Cook, covered for 45 minutes.
Add the tin of beans, with their liquid. Bring the mixture to a simmer, then reduce heat, cover, and cook over low heat for 20 minutes. Add the pasta and cook for 10 minutes until the pasta cooked.
Toast the pine nuts in a saucepan until they are lightly browned, then combine the pine nuts, basil, salt and oil in a food processor fitted with a steel blade. Combine until smooth.
Serve the minestrone with a spoonful of fresh pesto on top.
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