Ingredients
- 1 handful of parsley, both stalk and leaves, finely chopped
- 3 slices of pancetta or prosciutto, chopped
- 1 clove of garlic, finely chopped
- 1 small onion, diced
- 1/2 stalk of celery, chopped
- 1 medium carrot, chopped
- 2 bay leaves
- 1 small potato, peeled and sliced or diced
- 1 small zucchini, diced
- 2 big handfuls of greens (cabbage, spinach, chard, or a mixture), rinsed and roughly chopped
- 400 grams borlotti beans, drained (1 can)
- 400 grams whole, peeled tomatoes, roughly chopped (1 can)
- 1/4 cup white rice
- 1 liter vegetable stock
- Salt and pepper
- Extra-virgin olive oil
- Bread (for serving optional)
- Parmesan Cheese (for serving optional)
How to Make
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Step 1: Using 2 to 3 tablespoons of olive oil, gently saute the chopped parsley, pancetta, and garlic in 2 to 3 tablespoons of olive oil in a large soup pot for 1 minute.
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Step 2: Add in the onion, celery, carrot, and bay leaves and continue cooking until the onion begins to become translucent; add the rest of the vegetables, beans, tomato and rice (or pasta if using) and season with salt and pepper.
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Step 3: Cover with stock, bring to the boil, place a lid on top and cook until the vegetables are tender; check and add seasoning at this stage.
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Step 4: Serve the minestrone with a piece of toasted bread in the bottom or on the side of the bowl, and sprinkle over grated parmesan cheese if using and a drizzle of extra-virgin olive oil.
We hope you enjoy this recipe!
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