ā± 20 minutes Ā£6 (LF)
Minestrone soup is a joy to make and although there are recipes, the beauty and fun part is that you can make it up as you go along using whichever vegetables you have to hand. The most important thing is to use a good olive oil and we always use Filippo Berio for perfect results.
Ingredients:
- 6 rashers streaky bacon, cooked
- 1 onion, finely chopped
- 2 celery stick, finely chopped
- 2 carrot, peeled and finely chopped
- 1 large courgette, chopped
- 2 large mushrooms, chopped
- 1 tsp dried basil or herbs of your choice
- 1 400g tin cannellini beans
- 1 400g tin chopped tomatoes
- 2 tbsp tomato purƩe
- 1.2 litre vegetable stock
- Filippo Berio Olive oil
- Fresh basil
Step by step:
- Chop the bacon and fry until slightly crispy.
- Add the onion and saute for 5 minutes. Add the rest of the fresh vegetables. For a thicker soup, stir through 2 tbsp of plain flour
- Add the tinned tomatoes, tomato puree and vegetable stock, bring to the boil and simmer until vegetables are cooked to your liking.
- Add some dried basil
- Add the cannellini beans without their liquid and cook for another 5 minutes
- Serve piping hot with a good drizzle of olive oil and chopped basil
Notes: We like the vegetables with crunch, hence the short cooking times. If you prefer the vegetables softer just cook a little bit longer.
We haven’t used garlic or extra greens in this soup, but kale and cavolo nero go well added towards the end of cooking.
We also drained the cannellini beans as their liquid can be salty
Did you know, you can buy Filippo Berio products on line. Check out their Special Offers HERE
HEAL 