Recipe: Minestrone soup

There are many different versions of minestrone soup, with the logic being that you should use what is available to you rather than going shopping specifically for ingredients. This recipe is therefore very adaptable - so feel free to experiment!

Minestrone soup - serves 6

Ingredients for minestrone soup

  • 4 cups of chicken or vegetable stock
  • 200g orzo pasta
  • 2 tins peeled and chopped tomatoes
  • 100g peeled and chopped potatoes
  • 100g peeled and chopped onions
  • 100g peeled and chopped celery
  • 100g peeled and chopped carrots
  • 1 cabbage head, finely sliced
  • 1 courgette sliced
  • 50g pancetta chopped
  • 50g peas or corn
  • 1 tin Haricot Blanc beans
  • 1 clove crushed garlic
  • 100ml olive oil
  • Salt and pepper
  • Chopped thyme
  • Chopped parsley
  • Chopped oregano

Method for making minestrone soup

  1. Heat the olive oil in a large pot over medium heat
  2. Add the pancetta and cook until crispy, stirring occasionally
  3. Stir in the onions and garlic, and cook for 2-3 minutes, until softened
  4. Reduce the heat and add the celery, carrots, thyme and oregano. Cook for 3-4 minutes
  5. Add the stock, tinned tomatoes and potatoes
  6. Bring the soup to a simmer for 8-10 minutes
  7. Add the sliced cabbage, courgette, beans, corn and pasta
  8. Continue to simmer until the pasta is soft (10-12 minutes)
  9. Add the shopped parsley and serve

Tips for making minestrone soup

  • Chop vegetables into roughly even sizes so that they cook evenly
  • You can substitute the Haricot Blanc beans for kidney beans if you prefer

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