Minestrone Soup
Easy
This classic Italian soup tastes better the day after it is cooked. If serving for a dinner party, swirl in a teaspoon of pesto just before serving for an added flavour boost.
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
Minestrone Soup
Easy
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
Introduction
This classic Italian soup tastes better the day after it is cooked. If serving for a dinner party, swirl in a teaspoon of pesto just before serving for an added flavour boost.
Ingredients
- 30g butter
- 1 tbsp olive oil
- 6 streaky bacon, chopped
- 1 onion
- 2 garlic cloves, chopped
- 1 medium size carrot, diced
- 1 leek, diced
- 1 celery stalk chopped
- 1 small potato, diced
- 1.2 litres vegetable stock (or chicken stock)
- 2 tbsp tomato puree
- 1 tbsp tomato ketchup
- 60g conchigliette (small pasta shells or you can use fusilli instead)
- Parmesan, grated
- Crusty bread
TO SERVE:
Method
- 1. Heat the oil and butter in a large saucepan.
- 2. Gently fry the bacon, onion, garlic, carrot, leek, potato and celery until softened.
- 3. Pour over the stock and add the tomato purée and ketchup.
- 4. Simmer for 15 minutes.
- 5. Then add pasta shells and cook for a further 10mins or according to the packet instructions.
- 6. Season with salt and pepper and top with Parmesan before serving with some crusty bread.
