Classic Italian Minestrone Soup
This hearty vegetable and bean soup combines simple ingredients like beans, vegetables, and pasta, making it an easy, flavorful meal perfect for beginners.
Ingredients
- 3 tbsp olive oil (plus a little extra for serving)
- 1 onion finely chopped
- 1 celery stick finely chopped
- 1 carrot peeled and finely chopped
- 1 courgette (zucchini) finely chopped
- 70 grams smoked pancetta diced
- 1 large garlic clove minced
- ½ tsp dried oregano
- 1 can 400g cannellini beans (drained and rinsed)
- 1 can 400g chopped tomatoes
- 2 tbsp tomato paste
- 1.2 litres vegetable stock
- 1 bay leaf
- 70 grams small pasta (like macaroni or ditalini)
- 100 grams greens (kale, chard, or cavolo nero)
- A handful of fresh basil leaves
- Finely grated parmesan for serving
Instructions
Prepare the Base
- Heat 3 tablespoons of olive oil in a large saucepan or casserole pot over medium heat. Add the chopped onion, celery, carrot, courgette, and diced pancetta.Cook gently for about 10 minutes, stirring occasionally, until the vegetables are softened and the pancetta is slightly crispy.
Add Flavor
- Stir in the crushed garlic and dried oregano, cooking for an additional minute to release their aromas.
Combine Ingredients
- Add the cannellini beans, chopped tomatoes, tomato purée, vegetable stock, and bay leaf to the pot. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
Simmer
- Let the soup cook for 30 minutes, allowing the flavors to meld together beautifully.
Add Pasta and Greens
- Stir in the small pasta and greens. Continue to cook for another 10 minutes, or until the pasta is tender and the greens are wilted.
Serve
- Ladle the soup into bowls. Garnish with fresh basil leaves and a sprinkle of finely grated Parmesan cheese. Drizzle with a little extra olive oil if desired.
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