Minestrone Soup

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  • 2-3 tablespoons olive oil
  • 2 red onions, thinly sliced
    4 rashers streaky bacon
  • 3 carrots, diced
  • 2 sticks celery, sliced
  • 2 medium potatoes peeled and diced
  • 1.5  litres chicken stock
  •  400g can Italian plum tomatoes
  • 2 cups shredded cabbage
  •  450g courgettes, chopped
  • 400g can cannellini beans (or chickpeas)
  • salt and freshly ground black pepper
  • grated parmesan cheese



Heat the oil in a large saucepan and cook onion, bacon, carrots and celery until celery is just tender.  Add potatoes and cook a further minute.  Add chicken stock and tomatoes, bring to the boil and simmer until potatoes are tender.  Add cabbage and courgettes about half way through the potato cooking.  Once potato is just tender, add the cannellini beans and cook for another 5-10 minutes. Season to taste with salt and freshly ground black pepper. Ladle into bowls and scatter over grated parmesan cheese.

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