Chunky minestrone soup

    (1)
    12 hours 55 min

    A thick and chunky Italian minestrone soup made with finely chopped vegetables, cannellini beans and ditalini or macaroni pasta. Serve piping hot, topped with plenty of coarsely grated Parmesan cheese.


    1 person made this

    Ingredients
    Serves: 4 

    • 150g dried cannellini beans, soaked overnight
    • extra virgin olive oil, to taste
    • 1 celery stalk, finely chopped
    • 1 carrot, finely chopped
    • 1 clove of garlic, finely chopped
    • 1 tablespoon tomato puree
    • 1 vegetable stock cube
    • 200g ditalini (or macaroni) pasta
    • 2 tablespoons Parmesan cheese

    Method
    Prep:15min  ›  Cook:40min  ›  Extra time:12hr soaking  ›  Ready in:12hr55min 

    1. Transfer the beans into a large saucepan and cover completely with cold water; bring to the boil and simmer for 1 hour.
    2. Heat oil in a pan over medium heat; stir in celery, carrot and garlic until softened, about 2 or 3 minutes. Stir in tomato puree and stock cube until dissolved; add mixture into saucepan with beans and stir well. Add pasta and simmer for 8 to 10 minutes.
    3. Serve hot with grated Parmesan on top.

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