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Chunky Minestrone Soup
Type: Soups and Stews
Minestrone soup is easy to make and freezes like a charm.
Prep Time: 25 minutes
Cooking Time: 1 hours
Serves: Serves 8
Ingredients:
- 2 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 4 celery ribs, finely chopped
- 4 carrots, finely chopped
- 9oz (250g) pancetta, cut into small cubes
- handful of flat-leaf parsley, finely chopped
- handful of fresh sage leaves, finely chopped
- 2 tbsp tomato paste or purée
- 1 × (28oz) 800g can chopped tomatoes
- 2 × 14oz (400g) cans borlotti or cranberry beans, drained, rinsed, and drained again
- sea salt and freshly ground black pepper
- 2 cups hot chicken stock
- 8oz (225g) fresh or frozen peas
- 10oz (300g) green beans, cut into thirds
- 10oz (300g) small pasta shapes such as ditalini
- grated Parmesan, to serve
Directions:
- Heat the oil in a heavy-based pan, add the onions, and cook over low heat for 6-8 minutes or until soft. Add the garlic, celery, and carrots and continue to cook, stirring, for 10 minutes, until soft. Stir in the pancetta and cook for 5 minutes or until browned.
- Add the herbs, tomato paste, tomatoes, and beans and stir to combine. Season with salt and pepper, then pour in the stock. Bring to a boil, then cover with a lid and simmer for 40 minutes. Add the peas and beans for the last 5 minutes of cooking. Taste and season with salt and black pepper.
- Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
- To serve, defrost overnight in the refrigerator, then transfer to a large saucepan. Add the pasta and simmer until the soup is piping hot and the pasta is al dente. Season, top with the Parmesan, and serve.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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