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Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to minestrone soup recipe. To make minestrone soup you need 18 ingredients and 32 steps. Here is how you cook it.

The ingredients needed to cook Minestrone Soup:

1. Provide 1 clove garlic
2. Get 1 red onion
3. Take 2 carrots
4. Take 2 stalks celery
5. Provide 1 courgette/zucchini
6. Provide 1 small leek
7. Take 1 large potato
8. Prepare 1 x 400g (15 oz) tin or can of cannellini beans
9. Use 2 slices higher-welfare smoked streaky bacon
10. Prepare olive oil
11. Get 1/2 teaspoon dried oregano
12. You need 1 fresh bay leaf
13. You need 2 x 400g (14-oz) tins or cans plum tomatoes
14. You need 1 litre (4 cups) organic vegetable stock
15. Use 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
16. Prepare 100 g (4 oz) wholemeal pasta
17. You need 1/4-1/2 bunch fresh basil (optional)
18. Get Parmesan cheese

Steps to make Minestrone Soup:

1. Peel and finely chop the garlic.
2. Peel and finely chop the onion.
3. Trim and roughly chop the carrots.
4. Trim and roughly chop the celery.
5. Trim and roughly chop the courgette/zucchini.
6. Then add the vegetables to a large bowl.
7. Cut the ends off the leeks, quarter them lengthways.
8. Wash them under running water…
9. Then cut into 1cm slices. Add to the bowl.
10. Scrub and dice the potato.
11. Drain the cannellini beans, then set aside.
12. Finely slice the bacon.
13. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon…
14. And fry gently for 2 minutes, or until golden.
15. Add the garlic, onion, carrots, celery, courgette/zucchini, and leek.
16. Add oregano and bay.
17. Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
18. Add the potato, cannellini beans and plum tomatoes….
19. Then pour in the vegetable stock.
20. Stir well, breaking up the tomatoes with the back of a spoon.
21. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
22. Remove and discard any tough stalks bits from the greens…
23. Then roughly chop.
24. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
26. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
27. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
28. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
29. Try some just before the time is up to make sure you cook it perfectly.
30. Add a splash more stock or water to loosen, if needed.
31. Pick over the basil leaves (if using) and stir through.
32. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

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