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Minestrone soup
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Total Time: 1 hour 20 minutes
Versatile and delicious minestrone soup is a simple and satisfying dish that can be customized with your favorite vegetables.
Ingredients:
1clove of garlic
1red onion
2carrots
2sticks of celery
1courgette
1 small leek
1 large potato
1 x 400 g tin of cannellini beans
2rashers of higher-welfare smoked streaky bacon
olive oil
½ teaspoondried oregano
1fresh bay leaf
2 x 400 g tins of plum tomatoes
1 litre organic vegetable stock
1large handful of seasonal greens such as savoy cabbage, curly kale, chard
100 g wholemeal pasta
½ a bunch of fresh basil optional
Parmesan cheese
Instructions:
Prepare the vegetables: Peel and finely chop the garlic and onion. Trim, roughly chop the carrots, celery, and courgette, and place them in a large bowl. Quarter and slice the leek, wash, and add it to the bowl. Dice the potato and set aside drained cannellini beans.
Cook the bacon: Slice the bacon thinly. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the bacon and fry for 2 minutes until golden.
Cook the vegetables: Add the garlic, onion, carrots, celery, courgette, leek, oregano, and bay leaves to the saucepan. Cook slowly for about 15 minutes until vegetables soften, stirring occasionally.
Finish the soup: Add the potato, cannellini beans, plum tomatoes, and vegetable stock. Break up the tomatoes with a spoon. Cover and bring to a boil, then simmer for 30 minutes until the potato is cooked.
Prepare the pasta and greens: Remove tough stems from the greens and chop. Crush the pasta in the package or with a rolling pin. Check the potato for doneness with a knife. Add greens and pasta to the pan, cook for 10 minutes until the pasta is al dente.
Finish and serve: Check pasta doneness. Adjust consistency if needed. Add basil leaves if desired and season with salt and pepper. Serve with Parmesan and wholemeal bread.