Minestrone soup
Photography by Steve Brown
Preparation Time
20 minutes
Cooking Time
42 minutes
Ingredients (serves 6)
- 1 1/2 tbs olive oil
- 250g pancetta
- 1 onion
- 1 carrot
- 2 celery sticks
- 6 cups beef consomme
- 1 x 400g can Italian diced Roma tomatoes
- 2 tbs tomato paste
- Sea salt & pepper
- 1 cup shell pasta
- 1 cup finely shredded cabbage
- 1/2 cup frozen peas
- 1 zucchini
- 1 x 400g can rinsed cannellini beans
- Parmesan and crusty bread, to serve
Method
Heat 1 1/2 tbs olive oil in large saucepan. Cook 250g pancetta, 1 onion, 1 carrot, all chopped, and 2 celery stalks, sliced. Stir and cook for 3 minutes or until onion is soft.
Add 6 cups beef consomme, 1 x 400g can Italian diced Roma tomatoes, 2 tbs tomato paste and sea salt and pepper. Bring to the boil, simmer, cover for 25 minutes or until vegetables are tender. Stir occasionally.
Add 1 cup small shell pasta, 1 cup finely shredded cabbage, 1/2 cup frozen peas and 1 zucchini, chopped. Boil uncovered for 8-10 mins. Stir through 1 x 400g can rinsed cannellini beans. Serve with parmesan and crusty bread.
I love winter as I can warm myself with a lovely hearty warm meal or warm drink. A cup of tea on any day is perfect but on a cold winters day it is pure bliss!!
Here is an idea for one of our winter warmers...now I just need to go and find the ingredients and get started!
Buon appetito!