This simple recipe for minestrone soup is a healthy dish to be enjoyed as a starter or as a light lunch on a hot summer's day.
Ingredients
- 140g pancetta cubes
- 2 garlic cloves, crushed
- 1.25 litres good-quality chicken stock, hot
- 100g spaghetti, broken into pieces
- 550g summer vegetables such as roughly chopped carrots, french beans (topped) and podded broad beans
- Large handful of fresh basil leaves
- Parmesan to serve
Method
- 1. Fry the pancetta until crisp. Stir in the garlic and cook for another 30 seconds.
- 2. Add the stock, spaghetti and any of the firmer vegetables such as the carrots. Simmer gently for 8-10 minutes, then add the rest of the vegetables.
- 3. Cook for 1-2 minutes until the veg are tender. Stir through the basil, reserving a few leaves to scatter on top, then season. Serve topped with Parmesan shavings.
Nutritional info
Per serving: 237kcals, 8.2g fat (3.1g saturated), 11.1g protein, 19.3g carbs (3.5g sugars), 1.5g salt, 5.3g fibre