Italian Minestrone - Jamie Oliver
Delicious Italian Minestrone Soup, loaded with Summer Vegetables and Greens. This is a light Minestrone recipe, tastier a traditional "peasant" style soup. Healthy, hearty, comforting using vegetables you have in the garden. Perfect for meal prep or dinner with plenty leftover for lunch the next day!
Ingredients
- 1 Onion (chopped)
- 3 Carrots (sliced)
- 3 Celery stalks (sliced)
- 1 cup Green Beans (sliced)
- 5 cloves Garlic (crushed and sliced)
- 1 Zucchini (sliced)
- 4 Tomatoes (chopped)
- 1 cup frozen Peas
- Beet Stems and Leaves from 4 beets (chopped into bite sized pieces)
- 1/4 cup fresh Parsley (finely chopped)
- 2 tablespoons Extra Virgin Olive Oil
- 4 litres Soup Broth (I used Chicken Broth)
- Shredded Chicken from Soup Stock
- 1/2 cup Pasta ( Orzo, Macaroni or Ditalini )
- 2 oz 50 grams of Prosciutto (optional) (or 200g Bacon)
- grated Parmesan Cheese
- handful Basil leaves (roughly chopped)
- dollop of Pesto
Instructions
- 1
Sauté - heat oil in a large stockpot on high. Sauté Onions, Carrots and Celery for 5 minutes.
- 2
Add Vegetables - add Green Beans, Garlic, Zucchini, Tomatoes, Peas, Beet Stems until caramelized.
- 3
Add Broth - pour Soup Broth into the pot and add Pasta and shredded Chicken. Bring to a boil and simmer for 10 minutes.
- 4
Finish with Greens - stir in chopped Beet Leaves, Prosciutto (or crispy fried Bacon), Lemon Juice, chopped Parsley and Basil. Season with Salt and Pepper.
- 5
Serve - ladle into bowls and sprinkle with grated Parmesan, fresh Basil and a small dollop of Pesto.
Cook it from the original
This recipe comes from petersfoodadventures.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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