• 4 1/3 cups Onions, finely chopped
  • 3/4 tsp Dried Thyme
  • 3/4 tsp Dried Rosemary
  • 1/2 Freshzest Bay Leaves
  • 1 cup Canned Tomato Puree
  • 4 rashers Bacon, roughly chopped
  • 2 Red Onions, finely chopped
  • 2 Celery Stalks, cut into 2cm chunks
  • 1 Fennel Bulb, roughly chopped
  • 2 Carrots, roughly chopped
  • 10 1/2 Garlic Cloves, 2 finely sliced
  • 1/2 bunch Freshzest Basil – Green, stalks kept and finely chopped
  • 125ml Cooking Red Wine
  • 800g can Chopped Tomatoes
  • 2 Zucchinis, sliced into thick rounds
  • 300g Savoy Cabbage, remove core, washed and sliced
  • 400g can Cannellini Beans
  • 800ml Chicken Stock
  • 75g Dried Pasta
  • 1/2 cup (plus a small amount more) Olive Oil

Classic Minestrone.

Source:

Preparation Time: 30 Minutes

Cooking Time: 2 hours

Serving Size: 1 large pot

  1. In a small food processor, place 8 1/2 Garlic cloves. Blend until a paste is formed. Place a saucepan over a medium heat and add 1/2 cup olive oil. Add garlic and fry lightly until browned. In the meantime, place 4 1/3 cups of onion in a larger food processor and blend until well processed. Add onion to the oil and garlic. Lower the heat and add the dried thyme, dried rosemary, the 1/2 bayleaf and fry, stirring often until the onion has browned. Add the tomato puree and cook for 1 hour or until the strong garlic flavour has mostly cooked off. Season with salt and pepper
  2. Place the above mixture in a large saucepan. Add a slurp of oil and heat over a medium heat. Add bacon, onion, carrot, celery, fennel, remaining garlic and basil stalks. Cook the mixture until everything is soft, but not coloured (around 15-20 minutes)
  3. Add wine and bring the mixture to the boil. Add the canned chopped tomatoes and zucchini. Heat until boiling again, stirring frequently, and simmer over a low heat for 15 minutes or until slightly thickened.
  4. Add cabbage, beans (+ their juice) and chicken stock. Bring to the boil at which point add the pasta.
  5. Simmer over a medium heat for approximately 10-15 minutes until the pasta is cooked, stirring frequently to avoid the pasta sticking to the sides of the cooking pot. If the soup is very thick, feel free to add water or stock.
  6. Remove from heat. Season to taste, tear basil leaves into the mixture. Serve and top with parmesan.
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