Classic minestrone soup
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Classic minestrone soup

By Esther Clark

Contains pork – recipe is for non-Muslims only

Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It’s low in calories and packed with fibre and vitamin C

  • Prep:15 mins
    Cook:50 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 225
  • fat 10g
  • saturates 2g
  • carbs 22g
  • sugars 0g
  • fibre 7g
  • protein 9g
  • salt 0.98g

Ingredients

  • 3 tbsp olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 courgette, finely chopped
  • 70g diced smoked pancetta
  • 1 large garlic clove, crushed
  • ½ tsp dried oregano
  • 1 x 400g can cannellini beans
  • 1 x 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 1.2 litre vegetable stock
  • 1 bay leaf
  • 70g small pasta
  • 100g greens - kale, chard or cavolo nero work well
  • handful of basil
  • finely grated parmesan, to serve

Method

  1. Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.

  2. Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

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