Minestrone is a thick and spicy Italian soup made with seasonal greens, vegetables, beans, and pasta. It is filled with hearty textures and delightful flavors. It is a fact that nobody will ever leave the table dissatisfied after hoovering down a bowl of this tempting and flavorful winter soup. It is so easy to make and assemble, too. You can use leftover vegetables or any other greens you like. If you have never made this dish, or your previous experiments were unimpressive, this special recipe will not disappoint you!
Are you ready to make the best minestrone soup ever? Let’s start by peeling the garlic and onions. Chop them finely. Trim the carrots, celery, leek, and courgette (Zucchini) and roughly chop them. Add the chopped vegetables to a large bowl.
Scrub and dice the potato. Drain the cannellini beans and set them aside. Slice the turkey bacon finely.
Now, heat about two tablespoons of oil in a large saucepan over a medium flame. Add the turkey bacon slices and fry them gently for 3 minutes or until they are golden. Fried bacon will add an extraordinary flavor to this desirable winter soup.
Then, add the garlic, onion, carrot, celery, leek, oregano, and leave to the pot and simmer them for about 15 minutes until the vegetables are soft. Stir the mixture occasionally.
Add the chopped potato, cannellini beans, and crushed plum tomatoes. Give the mixture a nice stir and pour in the vegetable stock. Try to break up the tomatoes with the back of a wooden spoon. Stir the base of your delicious minestrone soup occasionally.
Cover the pot with a lid and bring the soup mixture to a boil. Then let it simmer for about 30 minutes until the potato is cooked through.
Meanwhile, remove and discard any tough stalks from the greens, and chop them roughly. With a rolling pin, bash the pasta into pieces while it is still in the package. You can warp it in a clean towel and smash it. Pierce a chunk of potato with a knife, and if it pierces easily, it is done.
Add the greens and pasta to the pot and cook for further 10 minutes until the pasta is al dente. It means that the pasta should still have a bit of a bite to it. Add a splash of stock or water if you need to loosen the amazing dish.
Pick over the basil leaves, and stir the winter soup well—season with salt and black pepper to taste. Your tasty soup is ready. Serve with a grating of Kalleh parmesan cheese and a slice of whole meal bread on top. Enjoy!