Minestrone di verdure
A warming bowl of minestrone is always a cheery sight on a cold night. This version of the classic Italian soup by Antonio Carluccio is a great dish in itself, but to make it a more substantial meal serve with a hunk of toasted bread or add some Parma ham, prosciutto, cooked ham or bacon chunks.
Minestrone is arguably Italy’s most famous soup, combining vegetables and pasta (in this case tubettini) in a simple stock. It’s a great dish to cook when you need to use up leftovers languishing in the fridge – it breathes new life into courgettes, carrots, celery, cabbage, Brussels sprouts, aubergines and potatoes, which will help thicken it, but you can use whatever is available. This particular recipe is similar to the soups served throughout Lombardy and Liguria, but there are all sorts of different varieties found throughout Italy.
Recipes taken from Pasta by Antonio Carluccio (Quadrille £9.99) Photography: Laura Edwards
Ingredients
Metric
Imperial
Minestrone
- 1kg mixed vegetables, such as carrot, celery, cabbage, potato, aubergine and courgette, cubed
- 1 garlic clove, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 2l stock, (beef, chicken or vegetable)
- 150g of tubettini pasta
- 400g of borlotti beans, drained
- 40g of Parmesan, freshly grated
- 4 tbsp of olive oil
Pesto
- 80g of fresh basil
- 50g of pine nuts
- 3 garlic cloves, peeled and coarsely chopped
- 120ml of olive oil
- 50g of Parmesan, freshly grated
Method
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