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Chunky Minestrone Soup

Categories: Big-Batch Meals, Comfort Foods, Entertaining, Kid-friendly, Low-fat
Type: Soups and Stews

Minestrone soup is easy to make and freezes like a charm.

Prep Time: 25M

Cooking Time: 1H

Serves: Serves 8


  • 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
Chunky Minestrone Soup photo

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  1. 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.
  2. 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.
  3. Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
  4. 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:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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