Minestrone soup

Minestrone soup

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A hearty comforting minestrone soup for those cold winter nights.

The ingredient of Minestrone soup

  1. 1 1/2 tablespoons olive oil
  2. 250g pancetta
  3. 1 onion
  4. 1 carrot
  5. 2 celery sticks
  6. 6 cups beef consomme
  7. 1 x 400g can Italian diced Roma tomatoes
  8. 2 tablespoons tomato paste
  9. Sea salt and black pepper
  10. 1 cup shell pasta
  11. 1 cup finely shredded cabbage
  12. 1/2 cup frozen peas
  13. 1 zucchini
  14. 1 x 400g can rinsed cannellini beans
  15. Parmesan, to serve
  16. Crusty bread, to serve

The instruction how to make Minestrone soup

  1. Heat 1 1/2 tablespoons olive oil in large saucepan. Cook 250g pancetta, 1 onion, 1 carrot, all chopped, and 2 celery stalks, sliced. Stir and cook for 3 minutes or until onion is soft.
  2. Add 6 cups beef consomme, 1 x 400g can Italian diced Roma tomatoes, 2 tablespoons tomato paste and sea salt and pepper. Bring to the boil, simmer, cover for 25 minutes or until vegetables are tender. Stir occasionally.
  3. Add 1 cup small shell pasta, 1 cup finely shredded cabbage, 1/2 cup frozen peas and 1 zucchini, chopped. Boil uncovered for 8-10 mins. Stir through 1 x 400g can rinsed cannellini beans. Serve with parmesan and crusty bread.

Nutritions of Minestrone soup

fatContent: 387.658 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 24 grams protein
sodiumContent: 24 milligrams cholesterol

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