Winter minestrone
Prep:
15 mins
Cook:
40 mins
This nutritious soup keep the cold out and the warmth in.
2 tbsp olive oil
1 onion, chopped
100g unsmoked lardons or chopped streaky bacon
2 large carrots, chopped
2 sticks celery, chopped
1 medium potato, chopped
2 garlic cloves, finely chopped or crushed
400g tinned, chopped tomatoes
1l vegetable stock (from a cube)
1 tsp dried sage leaves
Few cabbage leaves, shredded
400g tinned haricot beans, drained and rinsed
Handful chopped parsley
Crusty bread to serve
Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 minutes until the onion is starting to brown.
Tip in the carrots, celery, potato and the garlic.
Stir well and cook for a few minutes.
Add the tomatoes, stock and sage, and bring to the boil, stirring.
Reduce the heat to simmer and cook partly covered for 30 minutes.
Add in the cabbage after 15 minutes.
Add the beans to the pan with the parsley.
Season and serve with crusty bread.
Serves
4
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Beans, Pork, Vegetables, Stock/Broth
Recipe Type
Soups, Dinner
Cuisine
Italian
Level of Difficulty
Easy
