Classic Minestrone Soup

🧂 Ingredients

• 600 gr carrots
• 300 gr yellow onions
• 400 gr celery
• 5-6 pcs garlic cloves
• 250 gr turnips
• 400 gr courgettes
• 400 gr potatoes
• 100 gr green beans
• 400 gr canned cannellini or borlotti beans
• 800 gr green peas

  fresh
• 1 kg tomatoes
• 150 gr fresh spinach
• 100 gr orzo pasta or penne or elbow macaroni
• 3 L chicken stock
• 1 tbsp tomato paste

  optional
• 60 ml olive oil
• ½ tsp dried oregano or thyme
• 1 pc bouquet garni
• ½ lemon juice
• 150 gr diced pancetta
• 1 small jar of homemade pesto
• Grated Parmesan or Pecorino cheese

Instructions

• 1 Peel and cut into cubes, keep on the side.
• 2 Blend the tomato seeds, the skin with tomato paste and 500 ml water to make a
  juice.
• 3 Strain the tomato juice and keep aside.
• 4 Drain and wash the canned beans. Wash, peel, and dice all vegetables.
• 5 Boil the green beans and green peas in salted water until soft.
• 6 When the greens are cooked, use the same water to boil the pasta al dente.
• 7 In a large soup pot, cook the pancetta in a small amount of olive oil until
  crispy.
• 8 Add the onions and carrots and cook for 3 minutes until slightly soft.
• 9 Add the celery, turnip, garlic and oregano, and cook for 2 minutes.
• 10 Pour in the chicken stock, tomato juice with the bouquet garni, a pinch of dried
  chili and bring to the boil.
• 11 Add the potatoes and simmer for 15 minutes and cook until all vegetables are
  soft.
• 12 Add the diced tomatoes, borlotti beans, spinach and courgette and cook for 3
  minutes.
• 13 Add the drained pasta and the cooked greens into the soup.
• 14 Remove the bouquet garni and season the soup to taste with salt, pepper and
  lemon juice.
• 15 Serve the Minestrone soup piping hot with pesto sauce and grated cheese.

Nutrition Info