Autumn Minestrone Soup
A delicious minestrone soup made with vegetables which are seasonal in
There is no set recipe for minestrone principally because this soup is based
on leftover vegetables. In true Italian fashion, nothing is wasted so in autumn
they use leftover vegetables which are seasonal at that time of year. This
autumn minestrone soup uses carrots, onions, courgettes, celery and tomatoes as the
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|1 large onion (or two small ones)
|Large can of cannellini beans - 400g / 14oz
|55g / 2oz of Fusillini pasta or similar
|4 slice of smoked pancetta or streaky bacon
|2 medium carrots
|2 celery sticks
|2 large cans of chopped tomatoes - 800g / 28oz in total
|700ml / 1¼ pints of warm chicken stock (or
|3 cloves of garlic
|Small handful of fresh basil
|1 bay leaf
|3 tablespoons of extra virgin oil
|Salt and pepper to taste
PREPARATION TIME: 15 minutes
COOKING TIME: 55 minutes
DIFFICULTY LEVEL: Easy
: Large pan and frying pan.
Top and tail the onions and garlic, peel them and chop them.
Peel and slice the carrots.
Top and tail the celery then finely chop it.
Top and tail the courgettes, slice them in half lengthwise and then
Chop the pancetta / bacon into small pieces.
Finely chop half the basil (stalks and leaves).
COOK'S NOTES FOR AUTUMN MINESTRONE SOUP
If you have, and can afford pancetta, then by all means use it, the taste
is delicious. But a more economical substitute is streaky bacon which does
the job nearly as well. The cannellini beans can be substituted with most
other beans. The choice of pasta is up to you, we suggest using fusillini
because it is made up of bite sized pasta. If you use something like
spaghetti then break it into smaller pieces before adding to the soup.
Recipe by David Marks.
Add the olive oil to a frying pan on low to medium heat then add the
carrots, celery, pancetta / bacon, chopped basil ands onions. Fry them
gently for about 20 minutes stirring frequently. The vegetables should be
fully softened but not browned. Turn the heat down if they start to brown.
Transfer the contents of the frying pan to a large pan, add the bay leaf, tomatoes and courgettes and simmer on a low heat for 15 minutes.
Add all the remaining ingredients except the remaining basil and spinach and
stir the ingredients well. Simmer on a low heat for 15 minutes stirring
Taste the soup and add salt and pepper to your taste.
Sprinkle in the spinach, stir it into the soup well and simmer for a
final three minutes.
Serve the soup into warm bowls, sprinkle each with some torn basil leaves
and crusty bread.