Name: Early autumn minestrone (Minestrone d'inizio autunno)
Total time: 1 h 5 min
Yield: 1
Cuisine: italian
Ingredients: 200 g cannellini or borlotti beans fresh or dried and soaked overnight; 1 bay leaf; 1 tomato squashed; 1 small potato peeled; sea salt; freshly ground black pepper; olive oil; 4 rashers higher-welfare smoked pancetta or bacon; 2 small red onions peeled and finely chopped; 2 carrots peeled and chopped; 2 sticks celery trimmed and chopped; ½ head fennel chopped; 3 cloves garlic peeled and finely chopped; 1 small bunch fresh basil leaves and stalks separated; 2x400 g good-quality tinned plum tomatoes; 1 glass red wine; 2 small courgettes quartered and sliced; 200 g chard or spinach washed and roughly sliced (including stalks); 565 ml organic chicken, ham or vegetable stock; 55 g dried pasta; 1 block Parmesan cheese to serve

Early autumn minestrone (Minestrone d'inizio autunno)

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Total Time:
1 hour 5 minutes

Hearty minestrone soup with seasonal veggies.

Ingredients:

200 g cannellini or borlotti beans fresh or dried and soaked overnight
1 bay leaf
1 tomato squashed
1 small potato peeled
sea salt
freshly ground black pepper
olive oil
4 rashers higher-welfare smoked pancetta or bacon
2 small red onions peeled and finely chopped
2 carrots peeled and chopped
2 sticks celery trimmed and chopped
½ head fennel chopped
3 cloves garlic peeled and finely chopped
1 small bunch fresh basil leaves and stalks separated
2x400 g good-quality tinned plum tomatoes
1 glass red wine
2 small courgettes quartered and sliced
200 g chard or spinach washed and roughly sliced (including stalks)
565 ml organic chicken, ham or vegetable stock
55 g dried pasta
1 block Parmesan cheese to serve

Instructions:

Place your fresh or dried and soaked beans in a pan of water along with the bay leaf, squashed tomato, and potato to infuse flavor and soften the skins. Cook until tender, checking by tasting; dried beans may take up to an hour, while fresh ones should be checked after 25 minutes. Drain the beans, saving half a glass of cooking water, and discard the bay leaf, tomato, and potato. Season the beans with salt, pepper, and a dash of oil. Meanwhile, prepare the soffrito: Heat olive oil in a saucepan, then add pancetta or bacon, onions, carrots, celery, fennel, garlic, and basil stalks. Sweat slowly on low heat for 15 to 20 minutes until soft. Add tomatoes, courgettes, and red wine; simmer for 15 minutes. Add chard or spinach, stock, and beans. Break dried pasta into pieces by crushing it in a bag, then add to the soup. Simmer until pasta is cooked. Adjust consistency with more stock or reserved cooking water if needed. Season with salt and pepper, and serve topped with torn basil leaves and a drizzle of extra virgin olive oil. Offer Parmesan and a grater at the table for garnishing. Enjoy this delightful dish!

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