Minestrone Soup
From gourmetana 8 years ago
- 1 hour to make
- Serves 4
Comforting soup, italian style. It is the best way to clean the fridge! There's a million versions of this famous soup and this is one of my favourite.
Ingredients
- 1 clove of garlic, minced shopping list
- 1 red onion, chopped shopping list
- 1 carrot, finely diced shopping list
- 1 stick of celery, diced shopping list
- 1 small leek, chopped shopping list
- 1 x 400 g tin of beans, I used white but any kind will do shopping list
- 3 tbsp chorizo, finely cubed shopping list
- olive oil shopping list
- 1 bay leaf shopping list
- 1 400 gram can of plum tomatoes shopping list
- 1 litre organic vegetable stock + recently boiled water if needed shopping list
- 1 bunch of seasonal greens, such as broccolini, savoy cabbage, curly kale, chard - I used broccolini shopping list
- 50 grams pasta of your choice shopping list
- Pesto, optional shopping list
- Parmesan cheese shopping list
How to make it
- Peel and finely chop the garlic and onion. Trim and roughly chop the carrot, and celery, then add the vegetables to a large bowl.
- Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
- Drain the beans, then set aside.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the chorizo and fry gently for 2 minutes, or until golden.
- Add the garlic, onion, carrot, celery, leek and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add the beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes.
- Remove and discard any tough stalks bits from the broccolini or your greens of choice, then roughly chop.
- Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. Try some just before the time is up to make sure you cook it perfectly.
- Add a splash more stock or water to loosen, if needed.
- Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a dollop of pesto, if you like.
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