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Minestrone soup
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Prep Time:
20 minutes
20 minutes
Cook Time:
42 minutes
42 minutes
Total Time:
62 minutes
62 minutes
Cozy up with a warm, nourishing minestrone soup perfect for winter nights.
Ingredients:
- 27.30 gm olive oil
- 250g pancetta
- 1 onion
- 1 carrot
- 2 celery sticks
- 1500.00 ml beef consomme
- 1 x 400g can Italian diced Roma tomatoes
- 44.40 gm tomato paste
- Sea salt and black pepper
- 250.00 ml shell pasta
- 250.00 ml finely shredded cabbage
- 125.00 ml frozen peas
- 1 zucchini
- 400g can Cannellini Beans, drained, rinsed
- Parmesan, to serve
- Crusty bread, to serve
Instructions:
- In a large saucepan, warm up 1 1/2 tablespoons of olive oil. Add 250g of chopped pancetta, 1 chopped onion, 1 chopped carrot, and 2 sliced celery stalks. Stir and sauté for 3 minutes until the onion is soft.
- Pour in 6 cups of flavorful beef consomme, along with a 400g can of zesty Italian diced Roma tomatoes, 2 tablespoons of rich tomato paste, and a sprinkle of sea salt and pepper. Let it come to a gentle boil, then simmer covered for 25 minutes until the vegetables are tender, stirring occasionally.
- Combine 1 cup small shell pasta, 1 cup finely shredded cabbage, 1/2 cup frozen peas, and the chopped zucchini in a pot. Boil without a lid for 8-10 minutes. Mix in 1 x 400g can of rinsed cannellini beans. Serve with grated parmesan and crusty bread.