Authentic Minestrone Recipe
Celebrity chef Marco Pierre White serves up this authentic recipe for Italian minestrone soup. Much more than just a vegetable soup, yet so easy to make, this is one of our favourite winter soups that’s perfect for freezing.
Serves: 8 Preparation time: 20 minutes Cooking time: 1 hour
1 large onion, finely chopped
2 cloves garlic, finely sliced
100g bacon or speck, cut into small dice
1/4 cup tinned pulp tomatoes
2 large carrots, finely diced
2 large sticks celery, diced (reserve some celery leaves for the end)
1 large leek, diced
2 large potatoes, diced
1/4 cabbage, shredded
1 bay leaf
5 Continental Chicken Stock Pots
200g frozen peas
1 can cannellini beans, drained
10 fresh basil leaves
1. Heat oil and cook onion and garlic with no colour. Add bacon and cook for 1 minute. Add tomatoes, carrots, celery, leek, potatoes, cabbage, bay leaf, water and Stock Pot, bring to the boil and simmer for 1 hour.
2. Just before the end of cooking, add peas, cannellini beans, basil and celery leaves.
Note; This makes a large quantity and any leftovers are perfect for freezing.
What’s your favourite winter soup?