Minestrone soup

Name: Minestrone soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 1 leek, halved lengthways, washed and chopped; 1 celery stick, halved lengthways; and sliced; 2 garlic cloves, finely chopped; 400g piece brisket, diced; 1 large carrot, diced; 2 medium potatoes, diced; 1 fresh rosemary sprig; 1 bay leaf; 600ml vegetable stock; 400g can chopped tomatoes; 100g savoy cabbage or Brussels sprouts, finely shredded; 400g can cannellini or haricot beans, drained; 100g small pasta shells; 8 tbsp freshly grated Parmesan or Grana Padano, to serve

Easy
December 2007

Easy
December 2007

Test kitchen approved

Serves 8
Ready in 1 hour

A hearty and classic minestrone soup that could almost be described as a stew. This recipe is perfect for chilly winter evenings.

Nutrition: per serving

Calories: 303kcals
Fat: 11.1g (4.7g saturated)
Protein: 22.7g
Carbohydrates: 30g (5.1g sugar)
Salt: 0.6g

Nutrition: per serving

Calories: 303kcals
Fat: 11.1g (4.7g saturated)
Protein: 22.7g
Carbohydrates: 30g (5.1g sugar)
Salt: 0.6g

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Ingredients

2 tbsp olive oil
1 small onion, finely chopped
1 leek, halved lengthways, washed and chopped
1 celery stick, halved lengthways
and sliced
2 garlic cloves, finely chopped
400g piece brisket, diced
1 large carrot, diced
2 medium potatoes, diced
1 fresh rosemary sprig
1 bay leaf
600ml vegetable stock
400g can chopped tomatoes
100g savoy cabbage or Brussels sprouts, finely shredded
400g can cannellini or haricot beans, drained
100g small pasta shells
8 tbsp freshly grated Parmesan or Grana Padano, to serve

Method

Heat the oil in a large pan over a medium heat. Add the onion, leek, celery and garlic and cook for a few minutes, until softened. Add the brisket, carrot, potatoes and herbs. Pour over the stock, tomatoes and 750ml water to cover. Bring to a simmer and cook for 45 minutes.
Stir in the cabbage or sprouts, beans and pasta and simmer for a further 5 minutes. (The pasta will be slightly undercooked at this point but will be perfect after reheating.)
Leave to cool completely, then freeze (see tip) or cook for 2 minutes more, if serving immediately, until the pasta is cooked. Serve with griddled ciabatta and cheese.