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Minestrone Soup

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- - - Total Time: 30 min - Servings: 8 30 minutes - - - Source: - - jamieoliver.com - - + + + Total Time: 30 min + + Servings: 8 30 minutes + + + + Source: + + + jamieoliver.com +

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Ingredients

-                4 rashers of higher-welfare smoked streaky bacon , optional
olive oil
1 clove of garlic
2 small onions
2 fresh bay leaves
2 carrots
2 sticks of celery
2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
1 vegetable stock cube
1 x 400 g tin of quality plum tomatoes
2 x 400 g tins of beans, such as cannellini, butter, or mixed
100 g dried pasta
Parmesan cheese , to serve
extra virgin olive oil

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Ingredients

+            
+              4 rashers of higher-welfare smoked streaky bacon
+              , optional
+            

+            olive oil

+            
+              1 clove of garlic
+            

+            
+              2 small onions
+            

+            
+              2 fresh bay leaves
+            

+            
+              2 carrots
+            

+            
+              2 sticks of celery
+            

+            
+              2 large handfuls of seasonal greens, such as
+              savoy cabbage, curly kale, chard
+            

+            
+              1 vegetable stock cube
+            

+            
+              1 x 400 g tin of quality plum tomatoes
+            

+            
+              2 x 400 g tins of beans, such as cannellini,
+              butter, or mixed
+            

+            
+              100 g dried pasta
+            

+            
+              Parmesan cheese , to serve
+            

+            
+              extra virgin olive oil
+            

+          

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Directions

Put a large shallow casserole pan on a medium-high heat.Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.

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Nutrition

Calories 171 9%
Fat 3.7g 5%
Saturates 0.7g 4%
Sugars 7.1g 8%
Salt 0.8g 13%
Protein 8.1g 16%
Carbs 28.5g 11%
Fibre 5.4g -

Directions

+ Put a large shallow casserole pan on a medium-high heat.Finely + slice the bacon, if using, and sprinkle into the pan with 1 + tablespoon of olive oil, stirring occasionally while you prep your + veg.Peel and finely chop the garlic and onion, adding the garlic + to the pan with the bay leaves as soon as the bacon turns golden, + followed by the onions.Trim and chop the carrots and celery into + rough 1cm dice, adding to the pan as you go. Remove and finely + chop any tough stalks from your greens and add to the pan. Cook + for 10 to 15 minutes, stirring regularly, or until softened and + caramelised.Crumble in the stock cube, pour in the tinned + tomatoes, breaking them up with your spoon, then add 1 tin’s worth + of water. Pour in the beans, juice and all, then add a pinch of + sea salt and black pepper. Shred your greens and sprinkle into the + pan, top up with 600ml of boiling kettle water, then add the + pasta. Cover and leave to simmer for 10 to 15 minutes, or until + the pasta is just cooked and the soup has thickened to your + liking. Season the soup to perfection, then serve it with a + grating of Parmesan cheese and a drizzle of extra virgin olive + oil. A sprinkling of fresh baby basil leaves will always be + delicious, if you’ve got them, and my kids enjoy it with a dollop + of pesto on top, too. +

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Nutrition

+ Calories 171 9%
Fat 3.7g 5%
Saturates 0.7g 4%
Sugars + 7.1g 8%
Salt 0.8g 13%
Protein 8.1g 16%
Carbs 28.5g + 11%
Fibre 5.4g - +