Hearty Minestrone Soup recipe
| Serves | 8 |
| Prep time | 40 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 40 minutes |
| Meal type | Soup |
| Allergy list | Soy, Wheat |
| Misc | Pre-preparable, Serve Hot |
| Region | Italian |
| Description | A hearty vegetable soup with a fusion of flavors, in a rich tomato-based broth and topped with vibrant green pesto. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve the minestrone with a spoonful of fresh pesto on top.
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