Tuscan minestrone soup
This classic Italian minestrone soup recipe is a warming, economical meal for chilly winter nights. Serve with plenty of crusty bread and parmesan cheese
- 15 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
- 2 tablespoon olive oil
- 3 rindless bacon rashers, chopped
- 150 gram green beans, cut into 3cm pieces
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 2 clove garlic, thinly sliced
- 2 tablespoon tomato paste
- 4 cup vegetable stock
- 400 gram can diced tomatoes
- 400 gram can butter beans, rinsed, drained
- 1 zucchini, chopped
- 1/4 cup torn basil leaves, plus extra to serve
- finely grated parmesan, crusty bread to serve
Method
- 1In a large, heavy-based saucepan, heat oil on medium. Sauté bacon, beans, onion, celery, carrot and garlic for 5-8 minutes.
- 2Stir in tomato paste and cook, stirring, for 2 minutes. Pour in stock and tomatoes. Bring to the boil. Reduce heat to low and simmer, covered, for 12-15 minutes, stirring occasionally, until vegetables are tender.
- 3Add butter beans and zucchini. Cook, uncovered, for 4-5 minutes until zucchini is tender. Stir basil through.
- 4Ladle into warm bowls and serve topped with basil and parmesan. Accompany with crusty bread.
Notes
- Omit the bacon to make this a vegetarian soup, if preferred.
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