A classic Minestrone soup topped with Parmesan cheese with lots of vegetables and pasta for a hearty soup.
Course Soup
Cuisine British, Italian
Keyword cheese, pasta, tomato, vegetable
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 4people
Calories 276kcal
Author Charlotte Wang
Ingredients
1tbspOlive oil
1mediumOnion
1smallCarrot
1stickCelery
1cloveGarlic
1mediumPotato
½mediumLeek
½mediumCourgette
2rashersPancetta
1tbspTomato puree
400gTin chopped tomatoes
500mlVegetable or chicken stock
200gCannellini bean
50gPasta
bunchFresh basil
to tasteParmesan cheese
to tasteSalt and pepper
Instructions
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.