Classic Hearty Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 2 carrots
- 2 celery sticks
- 1 leek
- 2 garlic cloves
- 1 can chopped tomatoes
- 2 tablespoons tomato purée
- 2 potatoes
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 can (400g) cannellini beans
- 1 can (400g) black-eyed beans
- 100g spaghetti
- 1.5 liters vegetable or chicken stock
- 1/2 Savoy cabbage
- 4 rashers bacon (optional)
Garnishes
- Basil leaves
- Toasted ciabatta
Preparation
Whizz together or finely chop the carrots, onion, celery, leek, and garlic.
Add 2 tablespoons olive oil to a hot pan and add the vegetable mixture. Cook for a couple of minutes until colored, then add the potato.
Season the mixture, add all the remaining ingredients except the bacon and cabbage, and simmer for 15 minutes.
If using bacon, dry fry it in a pan until crisp.
Add the shredded cabbage to the soup, simmer for 2-3 minutes, check for seasoning, and serve with the bacon pieces on top.
Tips
Make a large batch as it will keep in the fridge for a few days.
If cabbage is not preferred, substitute with spinach or torn broccoli florets.
To keep it vegan, omit the bacon and use vegetable stock.
To save time on chopping, use a food processor for the vegetables except cabbage and potatoes.
