Classic minestrone
On February - 4 - 2012
Ingredients:
- 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.
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Prepare time:20 min.
Cooking time:55 min.