About this recipe:This thick and hearty vegetable soup flavoured with pancetta and Parmesan cheese rind will warm any cold day. This minestrone is almost more like a vegetable stew than a soup, so enjoy it as a main.
Extra virgin olive oil, as needed
1 garlic clove, peeled and kept whole
2 carrots, peeled and thinly sliced
4 new potatoes, peeled and quartered
2 courgettes, thinly sliced
2 celery sticks, sliced
1 red onion, finely chopped
100g ripe and firm tomatoes, quartered
30g pancetta, chopped
150g garden peas
150g borlotti beans
1 piece of Parmesan cheese rind (remove stamp by grating it off)
Vegetable stock as needed
1 small bunch of basil, chopped
1 bunch of parsley, chopped
Salt and freshly ground black pepper
Grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a large pot, heat the olive oil and brown the whole garlic clove. Add carrots, potatoes, courgettes, celery, onion and tomatoes; let everything brown for a few minutes. Then add the pancetta and let it cook while the vegetables soften. Add the peas and beans.
When the pancetta is browned and the vegetables are tender, remove the garlic clove. Add a ladleful of cold vegetable stock and the Parmesan rind. Let everything simmer, adding more stock if the minestrone starts to seem dry.
After an hour, when the vegetables are cooked, add the chopped basil and parsley and drizzle with olive oil. Remove the rind and reduce the sauce to your liking. Season with pepper and salt.
Serve the minestrone in terracotta bowls adding some buttered croutons on top. Sprinkle with Parmesan cheese to taste.
You can freeze Parmesan rinds to save them for when you want to make this tasty minestrone!