This classic minestrone soup recipe is easy to make and tastes amazing. It’s also vegan if you put in vegetable broth and skip the bacon.
The data is very filling and perfect for chilly days
The recipe gives 6 – 8 servings of soup.
- 4 tablespoons of olive oil
- 1 medium yellow onion
- 100g of smoked bacon / pancetta
- 2 carrots
- 2 sprigs of green celery
- 1/4 cup of tomato paste
- 2 cups of chopped seasonal vegetables (potatoes, yellow pumpkin, zucchini, butternut squash, green beans, patison)
- 2 cloves
- ½ teaspoon dried oregano
- ½ teaspoon of dried thyme
- 1 large can of canned tomatoes
- 4 cups of broth
- 2 glasses of water
- 1 teaspoon of salt
- 2 bay leaves
- A pinch of red pepper flakes
- Freshly ground black pepper
- 1 cup of fine pasta
- 1 can of white beans
- 1 cup of spinach or kale
- 2 teaspoons of lemon juice
Heat 3 tablespoons of olive oil in a large pot. Add the diced bacon and sauté for a while. Then add the chopped onion, garlic, carrot, celery , tomato paste and a pinch of salt. Cook, stirring frequently, until the vegetables are tender, about 7 to 10 minutes.
Add seasonal vegetables, oregano and thyme. Cook, stirring frequently, until it smells good, about 2 minutes.
Pour in canned tomatoes , broth and water. Add salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
Cook over medium heat for 15 minutes, then add the pasta , beans and kale or spinach. Continue simmering for 20 minutes or until the pasta is cooked al dente and the vegetables are tender.
Take the pot off the heat, remove the bay leaves. Add lemon juice and the remaining tablespoon of olive oil. Taste and season with salt and pepper. You can sprinkle with parsley.
If you like, garnish the soup bowls with grated Parmesan cheese.
Enjoy your meal!