Italian Minestrone Soup

When I first tried Italian Minestrone was at my lovely Italian friend's house, it was a cold and gloomy day, my little boy and I went to her house for a play date and she made this gorgeous tasting soup and I instantly loved it. 

So perfect for cold winter days, a bowl full of goodness and delicious flavours, loaded with veggies and beans. So you have your fiber and protein from beans. For me it is also hassle free, requires only one big pot and a chopping board! less cleaning after :)

This winter I am all about one pot soups and stews, I love the warmth and comfort I get when sitting with a hot bowl of soup. I made a delicious Roasted Red peppers and vine tomatoes soup and another favorite Maple Roasted Pumpkin soup  more soup recipes coming up :) 

After I moved to Ireland I started to enjoy season based food, like salads for summer, warm and comforting meals for winter. In India we don't have that much major difference in seasonal dishes, we always ate rice as the main course be it summer or monsoon. We do however get lots of different varieties of fruits and veggies seasonal wise. I enjoyed a sweet mango in summer :) It's funny how food can sometimes remind you of a place and time.

I hope you enjoy this soup just as much as we did at home. If you try my recipe please do remember to use my hashtag #soulfulandhealthy on social media so I can see your beautiful creations.

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Enjoy your cooking!️

Warm hugs

S.

  Italian Minestrone Soup

Prep Time: 1 hour Servings: Serves 6 INGREDIENTS One large onion finely chopped Two carrots chopped small One courgette chopped  4 stocks of celery chopped 250 grams fresh spinach 140 grams of good quality pancetta One rind of parmigiana (2” by 3”) 2 tins of Italian chopped tomatoes 1 Tin kidney beans 1 tin cannellini beans 100 grams ditaloni rigati pasta 1 litre organic vegetable stock 1 tbsp organic extra virgin olive oil Bunch of fresh parsley chopped and extra to garnish. Fresh grated parmesan to garnish Crusty bread to serve

Prep Time:

1 hour

Servings:

Serves 6

INGREDIENTS

• One large onion finely chopped
• Two carrots chopped small
• One courgette chopped 
• 4 stocks of celery chopped
• 250 grams fresh spinach
• 140 grams of good quality pancetta
• One rind of parmigiana (2” by 3”)
• 2 tins of Italian chopped tomatoes
• 1 Tin kidney beans
• 1 tin cannellini beans
• 100 grams ditaloni rigati pasta
• 1 litre organic vegetable stock
• 1 tbsp organic extra virgin olive oil
• Bunch of fresh parsley chopped and extra to garnish.
• Fresh grated parmesan to garnish
• Crusty bread to serve

instructions

1. In a heavy bottom non stick pan, heat the extra virgin olive oil and saute the pancetta for about 4 to 5 mins and remove and stain the excess oil on a kitchen towel.
2. In the same pan/oil add the onion and fry until translucent. Next add all the veggies and saute for 4 to 5 mins.
3. Tip in the tins of tomatoes, along with the parmigiana rind, fried pancetta and parsley, mix well. Let it simmer for 30 mins on low flame.
4. Add the kidney beans and the cannellini beans, stir well. 
5. Add the pasta and let it cook for 10 mins. At this stage if you think it needs more water feel free to add 1/2 to 3/4 cup as per your required consistency.
6. Serve warm with crusty bread, grated parmesan and garnish with few fresh parsley.