Greek Minestrone Soup

Name: Greek Minestrone Soup
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 2 sticks of celery, sliced; 1 bay leaf; 1 medium courgette, chopped; Sea salt and freshly ground black pepper; 5 tbsp. grated kefalotyri cheese (or a hard cheddar-style cheese); ¼ tsp. coriander seeds; 2 carrots, chopped; 2 tbsp. freshly chopped coriander; 900 ml hot vegetable stock; 50 g orzo pasta (or small macaroni); 2 rashers of streaky bacon, chopped; 1 tbsp. olive oil; 400 g can cannellini beans, rinsed and drained; 1 red onion, finely chopped; 1 clove of garlic, chopped; 1 large waxy potato, diced; 400 g can chopped tomatoes; 1 small leek, finely sliced; 50 g curly kale, stalks removed and chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

This is another of the soups we put up on The Real Greek winter specials’ board.

Minestrone soup is the basis for a great Saturday lunch in our busy household, and I can slip in whatever vegetables I need to use up without the younger boys noticing!

Ingredients

1 tbsp. olive oil
2 rashers of streaky bacon, chopped
1 clove of <

Europe
Greece
Winter
Soup
Mediterranean

Method

Heat the oil in a large saucepan, add the bacon, fry until it starts to brown, then add the garlic, onion, potato, carrots, celery, leek, coriander seeds and bay leaf. Cover and cook over a low heat for 10 minutes to ‘sweat’ the vegetables, stirring occasionally.
Add the tomatoes, courgette, cannellini beans and hot stock. Cover and simmer for 15–20 minutes, then