In our string of ‘Autumn Soup Recipes’ posts we wanted to highlight another delicious recipe for you to cook at home! We love a chunky vegetable soup to give us a good dose of our five a day, while warming us up from the inside out in the colder months. And Neff’s Minestrone soup is a flavour-packed take on a classic Italian recipe.

The pasta (your choice which you use, but something small is the preference) helps to add some filling bulk, but we won’t pass up a piece of bread on the side. With a tomato base and plenty of vegetables, we add an extra depth of flavour with crispy golden pancetta and a pinch of chilli. 

One look at the ingredients list is enough to tell you that our Minestrone Soup recipe is anything but boring!

Minestrone Soup

INGREDIENTS

100g pancetta
4 Roma tomato
1 large potato
2 carrots
3 celery stick
1 brown onion
50ml olive oil
2 cloves garlic, crushed
1 chilli chopped, optional
2lt chicken stock
100g orecchiette or macaroni pasta
1 can borlotti beans
1 bunch basil, leaves picked and chopped
Salt and pepper to taste

 

Method

One look at the ingredients list is enough to tell you that Neff’s Minestrone Soup recipe is anything but boring!

The pasta in your minestrone soup (your choice which you use, but something small is the preference) helps to add some filling bulk, but we won’t pass up a piece of bread on the side. With a tomato base and plenty of vegetables, we add an extra depth of flavour with crispy golden pancetta and a pinch of chilli.

To begin, dice the pancetta, tomato, potato, carrots, celery and onion all into 1cm dice. (you can roughly chop the onion celery and carrot in a food processor if needed).

Strain and rinse the borlotti beans.

Place a large pot on induction, level 7 or 8 on FlameSelect. Add the olive oil and pancetta and fry for 2-4 minutes or until it has coloured golden brown. Add the onion, celery, carrots, garlic and chilli, fry until the onion becomes transparent then add the chicken stock and tomato, bring to the boil. Once boiling, add the potato and pasta and cook for a further 20 minutes before adding the borlotti beans and basil.

Season your minestrone soup with salt and pepper and then serve.