Chunky Minestrone

Person Author: Maaike Calender June 3, 2015 Posted No Tags Comment No Comments

minestrone

 

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:

minestrone01

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.minestrone02

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

 

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