Minestrone, is a very famous pasta soup original from Milan, Italy. Is one of the soups with more variations in various regions of Italy and around the world.
Serves: 6-8
Preparation time:30 minutes plus overnight soaking.
Total cooking time:3 hours
Ingredients.
250g (8oz) dried Borlotti beans, soaked in water overnight.
2 Onions, chopped
2 Tablespoons of Olive Oil
2 Cloves garlic, crushed
3 Bacon rashers, chopped
1 Swede, diced
1 Carrot, chopped
4 Tomatoes, peeled and chopped
2 Potatoes, diced
6 tablespoons chopped, fresh parsley, basil and thyme.
For this Minestrone recipe, it is suggested to use small macaroni but can be substituted by any small shapes or tubular pasta.
Directions
Drain and rinse the Borlotti beans, cover with cold water in a pan. Bring to the boil, stir, lower the heat and simmer for 15 minutes. Drain.
Heat 2 tablespoons of
oil in a large heavy-based pan and cook the onion, garlic and bacon, stirring, for 5 minutes or until the onion is soft and the bacon golden.
Add the tomato, parsley, basil and thyme, Borlotti beans, stock and red wine. Simmer covered, over low heat for 2 hours. Add the carrot, Swede, potato and tomato paste, cover and simmer for 20 minutes.
Add the zucchini, peas and macaroni. Cover and Simmer for 10- 15 minutes or until the vegetables and macaroni are tender.
Season to taste. Serve topped with Parmesan and a little pesto.
