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Minestrone Soup (The Easy Way)

Created by Tisme on October 12, 2024

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)

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.
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.
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.
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.