This minestrone soup doesn’t have a particular recipe really, I look what’s in the fridge and what needs using up, if I feel it’s not filling enough I might add a can of beans or chickpeas, frozen peas, corn or if you have leeks, courgettes etc, it all goes 😉
I like the rustic big chunks, it gives it that homemade feeling and also a bite. it’s also much quicker to prepare 😉
For 8-10 bowls:
100grams of pancetta lardons
2-3 cloves of garlic, choppped
1 (i had ½) a red bell pepper
2-3 potatoes, peeled and chopped coarsely
3 carrots, peeled and chopped
1 onions, peeled and chooped
3-4 sticks of celery, chopped
1 chilli pepper
Tomatoe puree
100grams of small pasta
100grams frozen beans ( fresh also good)
2-3 table spoons of (sunflower) oil for the pan.
2 litres of (chicken) stock (from a cube is fine)
Mediterranean herbs to your liking, like rosemary, thyme, celery, marjoram, oregano
Salt and pepper.
How:
Heat oil in a large pan, add pancetta and garlic and Brown for a few minutes.
Drain excess fat and return pancetta to the pan.
Add the celery, carrots and onions and cook for a few minutes, season to taste.
Add the spices and chili pepepr and cook until gragrant, add the bellpepper, potatoes and tomato pure, cook out for 1 minute.
Add water and stock cubes and bean and the pasta, cook fora bout 10 minutes until pasta and potatoes are soft, but still have a bite.
Recipe and photos Gardeninglady
