Simple summer minestrone soup

Name: Simple summer minestrone soup
Yield: For 4-6 people
Cuisine: French recipes
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

Easy
July 2011

Easy
July 2011

For 4-6 people
Takes 10 minutes to make, 15 minutes to cook

A recipe made for the summer months – simple minestrone soup is light, healthy and quick to throw together.

Vegetarian recipes

Nutrition: per serving

Calories: 237kcals
Fat: 8.2g (3.1g saturated)
Protein: 11.1g
Carbohydrates: 19.3g (3.5g sugars)
Fibre: 5.3g
Salt: 1.5g

Nutrition: per serving

Calories: 237kcals
Fat: 8.2g (3.1g saturated)
Protein: 11.1g
Carbohydrates: 19.3g (3.5g sugars)
Fibre: 5.3g
Salt: 1.5g

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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

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

Fry the pancetta until crisp. Stir in the garlic and cook for another 30 seconds.
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.
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.

Method

Fry the pancetta until crisp. Stir in the garlic and cook for another 30 seconds.
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.
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.

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