I feel it’s important to have a few good soups in your repertoire – they’re easy, comforting, and great to stockpile in the freezer for easy lunches/dinners. Minestrone is a great one – packed full of veg and tasty things. Like many soups, you can add whatever you fancy to it, so feel free to adjust this recipe depending on taste and what you have in!
- 2 cloves garlic, crushed
- A red onion, roughly chopped
- 4 carrots, peeled and sliced
- 2 leeks, halved lengthways and chopped
- 2 sticks celery, sliced
- Savoy cabbage, shredded
- 2 tins chopped tomatoes
- 200g smoked bacon lardons
- About 250g pasta – I used little soup shells, but you can use up odds and ends of whatever pasta you have in
- 2 tins of cannellini beans (or whatever beans you fancy), drained
- Dried herbs – I used thyme and oregano, around a tblspoon of each
- About 1.5-2 liters beef stock. Less if you have a smaller pot obviously – I like to make around 10 portions at a time to freeze
Heat a little olive oil in your pan and fry the lardons for a couple of minutes, then add the onion and garlic and cook for a couple more minutes. Turn the heat right down and add all the rest of the veg apart from the cabbage. Cook gently for 5 minutes or so.
Add the tomatoes, stock, herbs and seasoning, mix in together and leave to simmer gently until everything’s cooked and tender. Add the cabbage, beans and pasta and cook for another ten minutes or so.
Serve with freshly grated Parmesan over the top – heaven!