Classic minestrone

Posted by adm On February - 4 - 2012

How to cook Classic minestrone


  • 2 tsp olive oil
  • 1 brown onion, finely sliced
  • 2 garlic cloves, humbled
  • 100g pancetta, coarsely sliced
  • 2 celery sticks, cut, finely sliced
  • 2 carrots, raw, finely shredded
  • 1.5L (6 cups) chicken strain
  • 700ml btl passata (tomato pasta sauce)
  • 150g green round beans, cut, dig 3cm pieces
  • 400g can borlotti beans, rinsed, knackered
  • 2 zucchini, quartered lengthways,delve 5mm pieces
  • 115g (1 cup) small pasta shells
  • Shaved parmesan, to dish

How to:

  • Heat the oil in a large heavy-based saucepan over medium-low rut. Cook the onion and ail, stirring oft, for 5 minutes or until the onion is subdued.

  • Add the pancetta, celery and carrot. Fix, stirring oft, for 5 minutes or until subdued. Stir in the stock and passata. Increase heat to medium and bring to the moil. Reduce heat to low and simmer for 30 proceedings.

  • Add the green beans, borlotti beans and zucchini, and cook for 5 transactions. Add the pasta and cook for a promote 10 minutes or until the pasta is al dente. Season with peppercorn. (To block, see line)

  • Ladle the minestrone among serving bowls and top with parmesan.

  • >p/p< >p/p<

  • Prepare time:20 min.

    Cooking time:55 min.

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