recipes

Minestrone soup with pancetta

Serves:

2025-01-01

Ingredients

1 tbsp olive oil
70g diced pancetta
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery, diced
1 ½ tsp dried Italian herbs
Good pinch dried chilli flakes
Salt and pepper to taste
4 tbsp dried legume soup mix
1 tbsp kunserva
1 x 400g tin tomato polpa
1.4litres hot vegetable stock
150g green cabbage, thinly sliced
50g small short pasta

Method

Chopped fresh parsley, grated Parmesan cheese and crusty bread for serving Start this recipe by soaking the dried legume soup mix in a bowl of water overnight or a few hours before you start the soup. Rinse, drain and put aside. For the soup, heat the oil and fry the pancetta for 4 minutes to brown. Add in the onion, garlic, celery and dried herbs and saute for 5 minutes. Add in the soaked and drained legumes, kunserva and season well with salt and pepper. Cook for 1 minute, add in the polpa and hot vegetable stock and cook for 35-40 minutes. Add in tee sliced cabbage and short pasta and continue to cook until the pasta in al dente. Serve immediately into bowls and sprinkle over chopped fresh parsley and grated Parmesan, with warm crusty bread on the side.

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