Minestrone soup

Name: Minestrone soup recipe
Yield: 4
Ingredients: 150g pancetta, thinly sliced; 2 carrots, peeled, chopped; 2 celery sticks, chopped; 4 garlic cloves, crushed; 1l beef stock; 400g can chopped tomatoes; 1 desiree potato, peeled, chopped; 400g can Organic Cannellini Beans, rinsed, drained; 80g (1 cup) small shell pasta; Pesto, to serve

Rate now

Jump to recipe

by delicious. team

delicious. team

Feb 24, 2024

Serve this warm and filling soup with some fresh crusty bread to create a hearty winter's meal. Crammed with vegies, pasta and beans, it's an easy family feed that won't break the bank. The definition of comfort food.

150g pancetta, thinly sliced
2 carrots, peeled, chopped
2 celery sticks, chopped
4 garlic cloves, crushed
4 cups (1L) beef stock
400g can chopped tomatoes
1 desiree potato, peeled, chopped
400g can Macro Organic Cannellini Beans, rinsed, drained
80g (1 cup) small shell pasta
Pesto, to serve

Method

1.

Place the pancetta in a large saucepan over medium heat and cook, stirring, for 5 minutes until crispy. Set 1/3 aside to garnish.
2.

Add carrot and celery and cook, stirring occasionally for 5 minutes until golden. Add half the garlic and stir for 30 seconds. Add the beef stock, tomatoes, potatoes and beans, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
3.

Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls. Add a dollop of pesto and serve sprinkled with reserved pancetta.