Minestrone

Minestrone

Minestrone

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1 onion, chopped
1 small garlic clove, chopped
2 rashers streaky bacon, rind removed and finely chopped
or 25g parma ham, finely chopped, (optional)
4 celery stalks, diced
1 tomato, peeled, de-seeded and finely chopped
1 large carrot, diced
2 potatoes, peeled and diced
a few basil leaves
or 1 tablespoons pesto sauce
900ml Chicken stock
salt
pepper
1 x 375g borlotti beans, drained
100g dried tubettini
75g parmesan, grated

Method

  1. Heat the olive oil and fry the onion and the garlic with the chopped bacon until soft. Add the remaining vegetables and the basil and toss until combined. Add the stock and bring to the boil. Cook for 10 minutes.
  2. Add salt and pepper to taste and stir in the borlotti beans and the pasta. Cook for about 10 minutes, or until al dente. Serve hot with the Parmesan.

Variation

  • There are many different varieties of minestrone, each one varying according to regional customs. Minestrone is usually prepared with leftover fresh vegetables such as peas, shredded cabbage and courgettes. I’ll allow you to substitute a stock cube for homemade stock in this recipe; but only if you really have to!
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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