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Minestrone Soup
Minestrone Soup

Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Good With Regard To Your Health.

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We hope you got insight from reading it, now let’s go back to minestrone soup recipe. You can have minestrone soup using 18 ingredients and 32 steps. Here is how you cook that.

The ingredients needed to cook Minestrone Soup:
  1. Provide 1 clove garlic
  2. Use 1 red onion
  3. Use 2 carrots
  4. Get 2 stalks celery
  5. Use 1 courgette/zucchini
  6. You need 1 small leek
  7. You need 1 large potato
  8. Provide 1 x 400g (15 oz) tin or can of cannellini beans
  9. Use 2 slices higher-welfare smoked streaky bacon
  10. Take olive oil
  11. Prepare 1/2 teaspoon dried oregano
  12. Get 1 fresh bay leaf
  13. Use 2 x 400g (14-oz) tins or cans plum tomatoes
  14. Prepare 1 litre (4 cups) organic vegetable stock
  15. Prepare 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
  16. Provide 100 g (4 oz) wholemeal pasta
  17. Use 1/4-1/2 bunch fresh basil (optional)
  18. Prepare Parmesan cheese
Steps to make Minestrone Soup:
  1. Peel and finely chop the garlic.
  2. Peel and finely chop the onion.
  3. Trim and roughly chop the carrots.
  4. Trim and roughly chop the celery.
  5. Trim and roughly chop the courgette/zucchini.
  6. Then add the vegetables to a large bowl.
  7. Cut the ends off the leeks, quarter them lengthways.
  8. Wash them under running water…
  9. Then cut into 1cm slices. Add to the bowl.
  10. Scrub and dice the potato.
  11. Drain the cannellini beans, then set aside.
  12. Finely slice the bacon.
  13. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon…
  14. And fry gently for 2 minutes, or until golden.
  15. Add the garlic, onion, carrots, celery, courgette/zucchini, and leek.
  16. Add oregano and bay.
  17. Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  18. Add the potato, cannellini beans and plum tomatoes….
  19. Then pour in the vegetable stock.
  20. Stir well, breaking up the tomatoes with the back of a spoon.
  21. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
  22. Remove and discard any tough stalks bits from the greens…
  23. Then roughly chop.
  24. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
  26. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
  27. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
  28. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
  29. Try some just before the time is up to make sure you cook it perfectly.
  30. Add a splash more stock or water to loosen, if needed.
  31. Pick over the basil leaves (if using) and stir through.
  32. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

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