1 serves
3 tipsMinestrone Soup, with Pesto and Stracciatella
Method
Soup
- 1In a large soup pot, heat olive oil over medium heat. Add onion, carrots, celery. Cook gently for 8–10 minutes, stirring, until softened.
- 2Stir in the garlic and cook for 1 minute until fragrant.
- 3Add potato, bay leaves, parmesan rind, tomato puree, Stir to combine.
- 4Pour in the chopped tomatoes, herbs, and stock and bring to a gentle boil.
- 5Lower the heat and simmer for 40 minutes, or until the vegetables are tender.
- 6Stir in the pasta and simmer for another 8–10 minutes, until the pasta is al dente.
- 7Stir in spinach or kale and cook for 2–3 minutes until wilted.Remove the Parmesan rind and adjust seasoning with salt and pepper.
To serve
- 1Ladle into bowls and finish with chopped herbs, a drizzle of olive oil, and stracciatella and pesto.
...And that's it, enjoy!
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Ingredients
Soup base
2 tbsp olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, minced
1 tbsp fresh oregano leaves, leaves picked
2 tbsp thyme leaves, picked
1 medium potato, peeled and diced
2 bay leaves
1 Parmesan rind (optional, for extra richness and depth)
1 tbsp tomato paste
1 tin (400g) chopped tomatoes
1 ½ L vegetable or chicken stock
2 handfuls of spinach or kale, roughly chopped
Salt & pepper, to taste
100 g small gnocchetti or orecchiette
To serve
Stracciatella, to serve
Pesto, to serve
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Top up with more stock or hot water if you like a thinner soup.
Top up with more stock or hot water if you like a thinner soup.
