How to Make Minestrone Soup
A soup full of different textures and flavours.
Takes 1 hour 10 minutes
2 tbsp olive oil
2 garlic cloves, chopped
2 red onions, chopped
75g Parma ham, sliced
1 red pepper, deseeded and chopped
1 orange pepper, deseeded and chopped
400g canned chopped tomatoes
1 litre vegetable stock
1 celery stick, trimmed and sliced
400g canned borlotti beans
100g green leafy cabbage, shredded
75g frozen peas, defrosted
1 tbsp chopped fresh parsley
Salt and pepper
75g dried vermicelli
Freshly grated Parmesan cheese, to garnish
Fresh crusty bread, to serve
1) Heat the oil in a large saucepan. Add the garlic, onions and Parma ham and cook over a medium heat, stirring, for 3 minutes, until slightly softened. Add the red and orange peppers and the chopped tomatoes and cook for a further 2 minutes, stirring. Stir in the stock, then add the celery. Drain and add the borlotti beans along with the cabbage, peas and parsley. Season with salt and pepper. Bring to the boil, then lower the heat and simmer for 30 minutes.
2) Add the vermicelli to the pan. Cook for a further 10-12 minutes, or according to the instructions on the packet. Remove from the heat and ladle into serving bowls. Garnish with freshly grated Parmesan and serve with fresh crusty bread.