Minestrone
Preparation time: 25 mins
Cooking time: 1 hour 20 mins
Serves 8
3 Tbsp olive oil
1 Tbsp butter
2 brown onions,
roughly chopped
2 cloves garlic, crushed
1 50g smoked speck or bacon,
cut into 1 cm cubes
2 Tbsp tomato paste
1 large carrot, diced
2 stalks celery, diced
250g pumpkin, peeled, diced
1 large potato, diced
1 zucchini, diced
1 small swede, diced
1 50g white cabbage,
shredded
2 x 400g cans diced tomatoes
1L vegetable stock
Sea salt and freshly ground
black pepper, to season
240g can red kidney
beans, drained
240g can cannellini
beans, drained
1 cup roughly chopped
flat-leaf parsley
1 cup grated parmesan
1 Heat oil in a large heavy-based
pan over a medium heat. Add
butter and cook until sizzling. Add
onion and garlic, and cook, stirring,
until onion is translucent. Add
speck or bacon and tomato paste,
and cook, stirring, for 3 minutes.
Add carrot, celery, pumpkin,
potato, zucchini, swede and
cabbage, and cook, stirring, for a
further 2 minutes. Add tomatoes
and stock, and bring to the boil.
2 Reduce heat to very low,
season with salt and pepper, and
simmer, covered, for 1 hour. Add ►
