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

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

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