• 4servings
  • 30minutes
  • 242calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. extra-virgin olive oil

  2. 70g pancetta cubes or diced bacon

  3. 1 onion , diced

  4. 3 sticks celery , diced

  5. 2 carrots , diced

  6. handful parsley

  7. handful basil

  8. 1 x 400g tin chopped tomatoes

  9. 750ml chicken stock

  10. 1 x 400g tin white beans such as cannellini beans

  11. 250g cavolo nero or spring cabbage, stalks removed and shredded

  12. parmesan , grated, to serve

Instructions Jump to Ingredients ↑

  1. Heat a little oil in a large pan and add the pancetta, onion and celery. Fry gently until the pancetta has released its fat and the onion is translucent - don't be tempted to brown everything or the pancetta will harden. Add the carrots and cook for 5 minutes then add the herbs and chopped tomatoes and cook for another 10 minutes.

  2. Add the stock and simmer for 5 minutes then stir in the beans and greens and cook until the greens wilt. Serve drizzled with a little more oil and sprinkled with parmesan.

  3. Three things to add to minestrone Tiny soup pasta shapes - add them with the stock. A couple of handfuls of rice - add them with the stock.

  4. tbsp pesto - stir it in just before serving


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