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Minestrone
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Authentic Italian minestrone soup: A hearty and satisfying meal in a bowl, perfect for cozy nights in.
Ingredients:
  • 175g piece round pancetta
  • 50ml olive oil
  • 1 leek, trimmed, finely chopped
  • 2 cloves garlic, crushed
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 200g potato
  • 350g savoy cabbage, trimmed, cut into 1cm pieces
  • 1 bay leaf
  • 1.5L chicken stock or vegetable stock
  • 2 x 400g cans Italian chopped tomatoes
  • 175g ditali pasta (see note) or other small soup pasta
  • 400g can borlotti beans, rinsed, drained
  • 40.00 ml roughly chopped flat-leaf parsley
  • 12 basil leaves, torn
  • 200g parmesan, finely grated
Instructions:
  • Peel off the pancetta rind and set aside in one piece, then dice the pancetta. Warm oil in a large saucepan over low-medium heat. Add diced pancetta, leek, garlic, carrots, celery, potato, cabbage, and bay leaf. Cover and simmer for about 15 minutes, stirring occasionally, until vegetables are tender. Uncover.
  • Combine the reserved pancetta rind, stock, and tomatoes in a pot and bring to a simmer. Cook for 10 minutes or until vegetables are tender. Add pasta and beans, raise the heat to medium, and simmer. Cover and reduce heat to low-medium, simmering for an additional 8 minutes until the pasta is al dente.
  • Remove and discard the pancetta rind, then mix in parsley and basil. Season with salt and freshly ground black pepper. Pour the soup into bowls, sprinkle with parmesan, and serve promptly.

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