Quick Minestrone Soup

I cook this every winter. I've made it as an small entree when I have dinner parties or a main...

International

📊 Recipe Overview

⏱️

45 Total Time

👥

4 Servings

⭐⭐

medium Difficulty

📝 Description

I cook this every winter. I've made it as an small entree when I have dinner parties or a main...

🥘 Ingredients

Servings:

Original: 4

2 tablespoons olive oil
1 large brown onion, chopped
150 g prosciutto, thin slices, chopped
2 potatoes, desiree, peeled, cut into 1 . 5 cm pieces
2 carrots, peeled, chopped
2 zucchini, chopped
2 celery ribs, sliced (celery sticks)
1 (400 g) diced tomatoes, can
6 cups vegetable stock
55 g macaroni, dried
1 (425 g) borlotti beans, canned, rinsed, drained
1/3 cup flat leaf parsley, fresh, chopped
salt & fresh ground pepper, to taste
25 g parmesan cheese, finely shredded
crusty bread, to serve

📋 Instructions

Heat the oil in a large saucepan over medium-high heat. Add the onion and prociutto, and cook, stirring occasionally for 5 minutes or until the onion softens and is light golden. Add the potatoes, carrots, zucchini and celery, and cook stirring for 1 minute.
Stir in the tomatoes and stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir in the pasta and simmer, uncovered, for a further 10 minutes or until the pasta is al dente.
Stir in the beans, parsley, salt and pepper. Cook, uncovered, for 1-2 minutes or until the beans are heated through. Taste and adjust the seasoning if necessary. Ladle the soup into serving bowls, sprinkle with the parmesan and serve with the crusty bread.
VARIATION:.
Kidney beans and vegetable soup: Replace the prosciutto with 3 bacon rashers. Add 45 grams finely shredded cabbage to the mixture with the tomatoes and stock. Replace the borlotti beans with 1 x 425 grams can red kidney beans. Omit the parmesan and top each bowl of soup with 1 teaspoon prepared pesto.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

💡 Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
💡 Let the chicken rest for 5 minutes after cooking for juicier results.
💡 Marinate the chicken for at least 30 minutes for better flavor.
💡 Pat chicken dry before seasoning for better browning.

Nutrition Facts

Per Serving

Serving Size: 1 portion (4 servings per recipe)

Calories 431.1

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2.4g 12%

Cholesterol 5.5mg 2%

Sodium 408.9mg 18%

Protein 19.3g 39%

Additional Nutrition

Carbohydrates 69.3

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.