| Minestrone Soup Recipe | |||||||
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| Minestrone Soup Recipe |
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If Italian rice is not to to your taste, replace with thin spaghetti or cannelloni beans. All are authentic Italian, just from different regions of Italy. |
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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.
KEY POINTS
| Preparation Time: | 30 minutes | Cooking Time: | 1 hr 15mins |
| How Difficult |
Easy but takes time |
Freeze? | Yes |
| Servings |
4 portions |
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INGREDIENTS
| 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 | 2 |
| Onion | 1 medium | 1 medium |
| Tomatoes | 2 medium | 2 medium |
| Leeks | 8 oz | 225 g |
| Green cabbage (savoy if possible) | 6 oz | 175 g |
| Garlic cloves | 2 | 2 |
| Tomato puree | 1 level desert spoon | 1 level desert spoon |
| Olive oil | 3 tablespoons | 3 tablespoons |
| Fresh or dried basil | Fresh, 2 tablespoons; Dried 2 level teaspoons | Fresh, 2 tablespoons; Dried 2 level teaspoons |
| Fresh parsley | 2 tablespoons | 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. |
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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". |
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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. |
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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. |
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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 house, made by you! |
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