A classic Minestrone soup topped with Parmesan cheese with lots of vegetables and pasta for a hearty soup.
Servings: 4 people
- 1 tbsp Olive oil
- 1 medium Onion
- 1 small Carrot
- 1 stick Celery
- 1 clove Garlic
- 1 medium Potato
- ½ medium Leek
- ½ medium Courgette
- 2 rashers Pancetta
- 1 tbsp Tomato puree
- 400 g Tin chopped tomatoes
- 500 ml Vegetable or chicken stock
- 200 g Cannellini bean
- 50 g Pasta
- bunch Fresh basil
- to taste Parmesan cheese
- to taste Salt and pepper
- Ingredients：Peel and chop the onion;Peel the carrot and cut into 1 cm square pieces;Cut the celery into thin slices;Peel and mince the garlic;Peel and cut potato into 1 cm long cubes;Wash and cut leek into small pieces;Cut courgette into 1 cm square cubes;Cut pancetta (or bacon) into small pieces;Wash and chop fresh basil;Finely grate Parmesan
- Heat olive oil in a thick-bottomed pan, add bacon and fry for about 2 minutes until the fat melts and becomes light brown. Add onion, garlic, celery, courgette, leek and carrot and stir well. Season with salt and black pepper. Cook for about 15 minutes until the vegetables are slightly softened and the bottom of the pot is slightly coloured. Stir from time to time to avoid sticky bottoms or even charring.
- Add tomato paste and stir for about 1 minute. Add tomato puree, broth, white beans and potato. After boiling, reduce to medium-low heat and simmer for about 30 minutes until the potatoes are almost cooked. Depending on the situation, additional broth or water may be required.
- Add pasta. After boiling, reduce to medium heat and simmer for about 10 minutes until the pasta is cooked through.
- Taste and season with salt and black pepper. Add basil and mix well to serve.
- After serving, sprinkle with a moderate amount of Parmesan cheese.
Calories: 276kcal | Carbohydrates: 33g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 1056mg | Potassium: 653mg | Fiber: 6g | Sugar: 7g
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