Minestrone Soup Recipe

by Shaun Rankin
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4
50 minutes

Ingredients

  • 85g of macaroni pasta
  • 1 onion, cut into 1cm dice
  • 1/2 leek, cut into 1cm dice
  • 1 celery stick, cut into 1cm dice
  • 2 garlic cloves, sliced
  • 125g of bacon, cut into 1cm dice
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 tsp tomato purée
  • 300ml of passata
  • 1000ml of chicken stock
  • 2 courgettes, sliced
  • 40g of peas
  • 20g of Parmesan
  • 8 basil leaves
  • 3 tbsp of olive oil
  • sea salt
  • black pepper

Method

1
Place a large saucepan over a medium heat and add oil. Once hot, add the onion, leek and celery and sauté until soft. Add the garlic, bacon, bay leaf and thyme. Again, cook until soft
  • 3 tbsp of olive oil
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 onion, cut into 1cm dice
  • 1/2 leek, cut into 1cm dice
  • 1 celery stick, cut into 1cm dice
  • 2 garlic cloves, sliced
  • 125g of bacon, cut into 1cm dice
2
Add the tomato purée to the pan, stir and cook for a further 2 minutes. Pour in the passata and chicken stock and bring to the boil
  • 1 tsp tomato purée
  • 300ml of passata
  • 1000ml of chicken stock
3
Add the macaroni, reduce the heat and simmer for approximately 15 minutes, or until the pasta is nearly cooked
  • 85g of macaroni pasta
4
Add the courgettes and peas to the pasta and continue cooking for a further 5 minutes, or until the macaroni and vegetables are cooked to your liking. Season with sea salt and pepper
  • 40g of peas
  • sea salt
  • black pepper
  • 2 courgettes, sliced
5
Ladle the soup into bowls and top with some basil leaves and shavings of Parmesan. Serve with crusty bread
  • 6 basil leaves
  • 20g of Parmesan