Hearty Italian Minestrone Soup

Looking for quick and easy comfort food for cooler nights and days?

This is a super healthy Autumn soup recipe you’ll fall in love with.


Italians adore their home made Minestrone Soup using whatever vegetables are in season or in the fridge. I love Borlotti beans in this recipe as they add a creamy texture and slightly sweet taste. Add some grated pecorino, fresh herbs, a drizzle of oil and serve with warm crusty bread and you’ll feel so happy !


Serves 8

Cook time – approx. 1 hour


INGREDIENTS

  • 2 tbs olive oil

  • 4 rashers streaky bacon, finely chopped

  • 2 onions, chopped

  • 2 cloves garlic, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 800g butternut pumpkin, peeled, chopped

  • 2 tbs finely chopped rosemary leaves

  • 1/2 bunch sage, finely chopped

  • 400g can chopped tomatoes

  • 400g can borlotti beans or kidney beans, rinsed, drained

  • 1litre chicken or vegetable stock

  • 500g seasonal greens (try cabbage, kale, anything in the fridge!)

  • 100g pasta

  • Basil/parsley leaves, to serve

  • Extra virgin olive oil, to serve

  • Grated pecorino/parmesan cheese to serve

  • Warm, crusty bread, to serve


METHOD

  • Heat the olive oil in a large saucepan with a lid. Add the bacon and cook, stirring occasionally, for 2 minutes or until golden. Add the garlic, onion, carrot, celery, pumpkin, herbs and cook, stirring occasionally until the vegetables have softened. Add tomato, beans and stock to pan.

  • Stir, then cover and slowly bring to the boil. Simmer, stirring occasionally, for about 20 minutes or until pumpkin is cooked through.

  • Add pasta with the seasonal greens and cook for a further 10 minutes or until the pasta is al dente. Add a little more stock or water if necessary.

  • Divide soup into serving bowls. Scatter with basil leaves, grated pecorino and drizzle with olive oil. Serve with warm crusty bread. Yum !