Italian Classics: Minestrone

Minestrone is a classic Italian soup that is the perfect light lunch or nourishing warm dinner. It’s easy to make and won’t break the bank.

Italian Classics: Minestrone

Minestrone soup is the perfect light lunch or nourish warm dinner. It’s super easy to make, can feed a crowd and without breaking the bank. The magic about this soup is that you can finally use what ever is left in your fridge.

In Italy Minestrone has always been the soup of the poor. Nonetheless it’s super delicious, and served at every Italian Restaurant. Minestrone can basically be made with anything your fridge has to offer. For this reason this is not an exact recipe, but will serve as a guide. Look what you have available and put it in! That’s what Minestrone is all about.

Italian Classics: Minestrone
 
Minestrone is a classic Italian soup that is the perfect light lunch or nourishing warm dinner. It’s easy to make, won't break the bank and cleans up what's left in your fridge.
Author:
Recipe Type: Antipasto
Serves: 8 servings
Ingredients
  • 3 Tbsp olive oil
  • 2 Strips bacon, finely chopped
  • 3 Cloves garlic, chopped
  • 1 Onion, chopped
  • 2 Sticks celery, chopped
  • 2 Carrots, sliced
  • 1 Zucchini, quartered, sliced
  • 1 Small Leek, washed, chopped
  • 1 Bay leaf
  • 2 Tbsp fresh oregano, chopped
  • 4 Cups chicken or veggie broth
  • 2 x 13.5 oz (400ml) Cans tomatoes
  • 1 x 15.5 oz (460ml) Can chickpeas,
  • drained
  • 1 Potato, peeled and diced
  • Large handful kale
  • ½ Cup (28g) Pasta
  • Salt and pepper to taste
  • Parmesan, grated, for topping
Instructions
  1. Heat olive oil in a large stockpot, over medium-low heat, and toss in the bacon to brown.
  2. Add the garlic and onion, and all the fresh veggies except the potato. Add the bay leaf, and then cook slowly for 5-10 minutes until the vegetables are soft, stirring occasionally. This gives the flavors an opportunity to meld. Add a little pepper.
  3. Add the cans of tomatoes and chickpeas, the fresh potato, and the chicken or vegetable broth. Cover and slowly bring to a boil. Simmer for approximately 20 minutes, until the potato is soft and cooked through (you can use a paring knife to check for softness).
  4. Add the pasta and the kale and cook for a further 10 minutes, until the pasta is cooked. If you prefer a thinner consistency add a little more water or broth.
  5. Finish by seasoning with a little salt and black pepper, and topping with a sprinkle of parmesan.
  6. Serve with a crusty piece of bread.
 

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