Prep time:
Cooking time: 2 hours
Total time:
Serves: 6
1 Large Onion, sliced
2 Cloves of Garlic, peeled and chopped
3 Medium Carrots, peeled and chopped
1 Leek, chopped
2 Celery Sticks, chopped
¼ White Cabbage, chopped
4tbsp Tomato Puree
800g 2 Cans of Chopped Tomatoes
225g Chorizo, chopped into small chunks
2ltr Chicken or Vegetable Stock
Juice of 1/2 Lemon
½tsp Granulated Sugar
Handful of fine pasta (vermicelli), slightly crushed in the hand
220g Can of Red Kidney Beans, drained
Good Quality Olive Oil
Freshly Grated Parmesan Cheese
Handful of Fresh Basil
Salt and Freshly Milled Black Pepper
For the Lemon Ciabatta:
2 Loaves of Ciabatta Bread, cut into sections
2 Lemons
Good Quality Olive Oil
Minestrone means ‘big soup’ in Italian. It’s made with vegetables and often contains pasta, beans or rice. There is no set recipe for minestrone and this recipe is a family favourite that has been cooked in our kitchen for more than 20 years. Each time it’s made it seems to turn out differently. Try varying the vegetables according to what’s in season and either add or reduce the stock according to how thick you like your soup.
For Lemon Ciabatta:
- words: Nicki Trench
- pictures: David Merewether
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