Minestrone Soup

Prep Time: 1 hour

Caters To: 8 gobblers

Challenge Level: Beginner

From The Pantry:

• Extra virgin olive oil
• 4 rashers higher-welfare smoked streaky bacon, sliced
• 2 red onions, peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 carrots, chopped
• 2 sticks of celery, chopped
• 1 bulb of fennel, chopped
• ½ a bunch of fresh basil, basil leaves picked and stalks chopped
• 125 ml red wine
• 2 x 400 g tins of quality plum tomatoes
• 2 courgettes, sliced
• 300 g savoy cabbage, finely sliced
• 1 x 400 g tin of cannellini beans
• 800 ml organic chicken or vegetable stock
• 75 g dried pasta (shells or odd ends)
• Salt and pepper to taste
• Parmesan cheese

Cook Away:

1. Add olive oil to a pan over medium-low heat. Stir in bacon, onions, garlic, carrots, celery, fennel and basil stalks.
2. Sauté lightly for 15 – 20 minutes until the everything is cooked through but not coloured.
3. Add wine to the softened vegetables. Ensure the heat settings are on low unless you want to flambé!
4. Pour in tomatoes and courgettes. Bring to boil and simmer on low heat for 15 minutes.
5. Mix in cabbage, beans and stock. Bring to boil and add pasta.
6. Simmer over medium heat until the pasta is cooked. Season with salt and pepper to taste.
7. Garnish with basil leaves, extra virgin olive oil and parmesan cheese.

Serve this comforting winter soup as a filling dinner meal!

Recipe Courtesy: Jamie Oliver

Featured Image Courtesy: foodnetwork.com