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Homestyle minestrone
Homestyle minestrone
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Prep Time:
360 minutes
Cook Time:
175 minutes
Total Time:
535 minutes
Classic Italian minestrone soup: hearty and nourishing.
Ingredients:
  • 250g dried Italian soup bean mix (see note)
  • 60ml olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 100g sliced pancetta, chopped
  • 44.40 gm tomato paste
  • 400g canned chopped tomatoes
  • 3L chicken style liquid stock
  • 2 bay leaves
  • 200g pea
  • 1/4 savoy cabbage, core removed, thinly sliced (to give 1 1/2 cups)
  • 150g ditalini, small macaroni or other short tubular pasta
  • 150.00 gm Pesto Genovese
  • Freshly grated parmesan, to serve
Instructions:
  • In a large bowl, immerse the Italian soup bean mix in cold water and let it soak overnight.
  • The next day, rinse the beans thoroughly after draining. In a large, heavy-based saucepan over medium-low heat, heat oil and sauté onion, garlic, celery, carrot, and pancetta for 10 minutes until vegetables are soft. Stir in tomato paste for another minute. Add drained beans, canned tomatoes, stock, and bay leaves. Bring to a boil over high heat, then simmer on low, partially covered, for 2 hours until beans are tender, stirring occasionally to prevent sticking.
  • Combine peas, cabbage, and pasta in the pot. Cook uncovered for another 10 minutes until pasta is al dente and peas and cabbage are tender. Season with salt and pepper to taste. Serve the minestrone in bowls, swirl in pesto, and top with shaved parmesan before serving.

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