Minestrone

Name: Minestrone (Minestrone)
Yield: Serves 4
Cuisine: Italian
Ingredients: 75g Parmesan, grated; 1 × 375 g can borlotti beans, drained; 100 g dried tubettini; salt and pepper; salt and pepper; a few basil leaves, or 1 tbsp pesto sauce; 900 ml chicken stock; 1 onion, chopped; 3 tbsp olive oil; 1 large carrot, diced; 1 tomato, peeled, de-seeded and finely chopped; a few basil leaves, or 1 tbsp pesto sauce; 2 potatoes, peeled and diced; 2 rashers streaky bacon, rind removed and finely chopped, or 25g Parma ham, finely chopped (optional); 1 small garlic clove, chopped; 4 celery stalks, diced; 2 rashers streaky bacon, rind removed and finely chopped, or 25g Parma ham, finely chopped (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

3 tbsp olive oil
1 onion, chopped
1 small garlic clove, chopped

Europe
Italy
Leftovers
Mediterranean
Soup

Method

Heat the olive oil and fry the onion and the garlic with the chopped bacon until soft. Add the remaining vegetables and the basil and toss until combined. Add the stock and bring to the boil. Cook for 10 minutes.

Add salt and pepper to taste and stir in the borlotti beans and the pasta. Cook for about 10 minutes, or until al dente. Serve hot with the Parmesan.