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2 tablespoons olive oil
55 g (2 oz) lightly smoked streaky bacon, diced
2 large onions, peeled and sliced
2 garlic cloves, skinned and crushed
2 medium carrots, peeled and diced
3 sticks celery, trimmed and sliced
250 g (9 oz/1 cups) dried haricot beans, soaked
450 g can chopped tomatoes
2.3 litres (4 pints/10 cups) beef stock
115 g (4 oz) frozen peas
350 g (12 oz) potatoes, peeled and diced
175 g (6 oz) small pasta shapes
225 g (8 oz) green cabbage, thinly sliced
175 g (6 oz) green beans, topped, tailed and sliced
3 tablespoons each chopped fresh parsley and basil
Salt and freshly ground pepper


Serves: 8


Heat oil in a large saucepan and add bacon, onions, and garlic. Cover and cook gently for 5 minutes, stirring occasionally until soft but not coloured. Add carrots and celery and cook for 2-3 minutes until softening. Drain beans and add to the pan with tomatoes and stock. Cover and simmer for 1-1 ½ hours, until beans are nearly tender. Add peas and potatoes and cook for a further 15 minutes, then add the pasta, cabbage, beans and chopped parsley and cook for a further 15 minutes. Stir in the basil, adjust seasoning and serve.

Note:- Serve with freshly grated Parmesan cheese, if wished.

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