I’m going through some of the things I’ve made recently but haven’t posted, so there will probably be another flurry of activity for a few days and then silence again for months, sorry!
Minestrone is a hearty and healthy soup that’s easy to whip up mid-week. The wee bit of pancetta adds a nice smoky touch, but if you’re a veggie leave it out and you’ll be none the wiser.
- 50 grams of pancetta, diced (or tiras de beicon)
- 1 tb olive oil
- 1 medium onion, diced
- 1 leek, washed and sliced
- 3-4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 100 grams fresh or frozen chopped spinach
- 2 400 g cans of tomato puree (triturado)
- 1 jar white beans (mongetes or cannelli, whatever you can get your hands on), drained and rinsed
- 1/2 liter of chicken stock
- 1 tsp each of dried oregano, basil and thyme
- bay leaf
- black pepper and sea salt, to taste
Heat a soup pot over medium heat, add a lug of olive oil and the pancetta/bacon, fry the bacon until it starts to brown, then add in the leeks and onion. Scrape up the bits of browned bacon that have become stuck to the bottom of the pot and continue to sauté until the onion starts becoming translucent. Add the garlic and sauté for another minute, until you can smell the garlic frying. Add the carrots, celery, zucchini and cook slowly for 10 minutes until the veggies start to soften. Add in the spinach, tomato puree, herbs and stock and bring to a boil. Gently stir in the beans and lower heat to medium-low. Cover the pot and allow to simmer for 30 minutes. Adjust seasoning with pepper and salt to taste.
Serve with grated parmesan and fresh chopped herbs (if you’ve got any) and some nice crusty bread.
Servings: Six, 190 calories (without cheese).