How to Cook Yummy Minestrone Soup tasty & delicious

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Add more tomato paste for a thicker, more stewlike minestrone. I also added a can of green beans, used kidney instead of cannellini beans, and used shredded spinach instead of cabbage. Essentially, minestrone is a thick, hearty variety of vegetable soup, thanks to the addition of beans and sometimes pasta or rice.

Provide garlic.
Use red onion.
Prepare carrots.
Prepare celery.
Use courgette/zucchini.
Prepare small leek.
You need large potato.
Provide x 400g (15 oz) tin or can of cannellini beans.
Use higher-welfare smoked streaky bacon.
Provide olive oil.
You need dried oregano.
You need to prepare fresh bay leaf.
Use x 400g (14-oz) tins or cans plum tomatoes.
Provide organic vegetable stock.
Provide large handful of seasonal greens, such as savoy cabbage, curly kale, chard.
Prepare wholemeal pasta.
Use fresh basil (optional).
Use Parmesan cheese.

Short Tips:

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Peel and finely chop the garlic..
Peel and finely chop the onion..
Trim and roughly chop the carrots..
Trim and roughly chop the celery..
Trim and roughly chop the courgette/zucchini..
Then add the vegetables to a large bowl..
Cut the ends off the leeks, quarter them lengthways..
Wash them under running water....
Then cut into 1cm slices. Add to the bowl..
Scrub and dice the potato..
Drain the cannellini beans, then set aside..
Finely slice the bacon..
Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon....
And fry gently for 2 minutes, or until golden..
Add the garlic, onion, carrots, celery, courgette/zucchini, and leek..
Add oregano and bay..
Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally..
Add the potato, cannellini beans and plum tomatoes.....
Then pour in the vegetable stock..
Stir well, breaking up the tomatoes with the back of a spoon..
Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile....
Remove and discard any tough stalks bits from the greens....
Then roughly chop..
Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel..
.
To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done..
Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente..
This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it..
Try some just before the time is up to make sure you cook it perfectly..
Add a splash more stock or water to loosen, if needed..
Pick over the basil leaves (if using) and stir through..
Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like..

So pancetta, guanciale or lard cut in cubes is completely optional, but it gives an incredible rich, intense flavor to the veggies as if they were cooked in meat stock (which by the way is also an option). Wholesome, hearty & flexible "This hearty and nutritious minestrone soup is brilliant at embracing what you've got in your fridge. We make it every month and all the kids love it - it's one of the dishes where they always go in for seconds. It's super-easy to tweak according to the vegetables you have in the house. Everyone loves minestrone soup, and this copycat Olive Garden Minestrone Soup recipe is very simple to make at home - it does not require much work.

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