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 Minestrone Soup Recipe

Minestrone soup
CLICK PICTURE TO ENLARGE

If Italian rice is not to your taste, replace with thin spaghetti or cannelloni beans. All are authentic Italian, just from different regions of Italy.

The beauty of this recipe is that you can use the vegetables that you like most. If you don't like carrots, replace them with cubed potatoes, the same is true for most of the ingredients.

The word minestrone come from the Italian word "minestra" which means soup. It actually means the big soup. Dating back to before pre-Roman times, minestrone soup originally used leftovers. In the 1700s the soup gradually formed into the more standard recipe of today.
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KEY POINTS

 Preparation Time:  30 minutes  Cooking Time:   1 hr 15mins
 How Difficult

Easy but takes time

 Freeze?   Yes
 Servings

4 portions



INGREDIENTS FOR MINESTRONE SOUP

Ingredients

Imperial

Metric

Italian risotto rice

4 oz

110 g

Streaky bacon 2 oz 55 g
Carrots 6 oz 170 g
Sticks of celery 2
Onion 1 medium
Tomatoes 2 medium
Leeks 8 oz 225 g
Green cabbage (savoy if possible) 6 oz 175 g
Garlic cloves 2
Tomato puree 1 level desert spoon
Olive oil 3 tablespoons
Fresh or dried basil Fresh, 2 tablespoons; dried 2 level teaspoons
Fresh parsley 2 tablespoons
Chicken or vegetable stock 2 pints 1.1 litres
Salt and pepper to taste    

WHAT SPECIAL KITCHEN EQUIPMENT
Large sized frying pan.

PREPARATION

Remove any rind from the bacon and chop the bacon into small pieces.
Peel and finely chop the onion.
Top and tail the celery then chop up into small pieces (see pictures below for approximate size).

Top and tail the carrot then chop up into small pieces (see pictures below for approximate size).
Chop up the tomato into small chunks.
Peel the garlic cloves then chop finely or crush.
If using fresh basil, tear into shreds


COOKING METHOD

Add one tablespoon of olive oil to the frying pan and warm to a medium heat. Add the chopped streaky bacon pieces and turn them frequently for two minutes.

Add the chopped onion to the pan and cook for a further two minutes.

Chopped bacon being fried

  

Minestrone vegetables being cooked

Turn the heat down low then add the remaining two tablespoons of olive oil, carrots, celery, tomato and garlic. Season with salt and pepper and cook for 15 minutes stirring every five minutes to ensure all the ingredients are cooked evenly.

If you have a lid, place it on the frying pan so the vegetables "sweat".


  
Add the risotto rice and stir well for three minutes to ensure all the ingredients are mixed.

Add the stock, tomato puree and basil to the pan. Bring the soup to the boil then turn the heat down low and simmer for 30 minutes.

The amount of stock can be a little more or less than in the ingredients list depending on how thick you prefer your soup.

Minestone soup cooking


  
Cooking minestrone soup Have a sneak taste and add salt and pepper to season it the way you want. Add the chopped leeks and chopped cabbage. Stir in well and cook for another 30 minutes.

  
Add the parsley and stir in well. Serve the soup in warm bowls, sprinkle with Parmesan cheese and serve with Italian bread.

A taste of Italy in your home, made by you!

Minestrone soup


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