Minestrone with Bacon

    1 hour 55 minutes

    Don't throw away the rinds from your finished wedges of Parmesan, they add a delicious richness to Italian soups like minestrone.

    1 person made this

    Serves: 6 

    • extra virgin olive oil, as needed
    • 1 clove garlic, minced
    • 2 carrots, sliced
    • 2 zucchini, diced
    • 2 stalks celery, sliced
    • 4 potatoes, quartered
    • 100g salad tomatoes, quartered
    • 1 red onion, finely diced
    • 30g bacon, diced
    • 150g peas
    • 150g green beans, sliced
    • vegetable stock, as needed
    • 1 rind from a block of Parmesan
    • 1 bunch basil, chopped
    • 1 bunch parsley, chopped
    • salt and pepper, to taste
    • grated Parmesan, for serving

    Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

    1. In a large saucepan, heat olive oil and add garlic. Add the carrots, zucchini, celery, potatoes, tomatoes and onion. Saute until tender but still a bit crunchy.
    2. Add the bacon, peas and beans. When the bacon is sizzling, add a ladleful of stock and the Parmesan rind. Add enough stock to cover and simmer 1 hour.
    3. Add the basil and parsley and a drizzle of olive oil. Remove the Parmesan rind and discard. Season with salt and pepper.
    4. Serve, garnished with grated Parmesan.

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