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Jamie Oliver’s Minestrone Soup

Yields1 ServingPrep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

 1 clove of garlic
 1 red onion
 2 carrots
 2 stalks of celery
 1 zucchini
 1 small leek
 1 large potato
 1 x 15-ounce can of
 cannellini beans
 2 slices of higher-welfare smoked bacon
 olive oil
 1 fresh bay leaf
 2 x 14-ounce cans whole peeled tomatoes
 4 cups organic vegetable broth
 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
 4 ounces whole wheat pasta
 optional: 1⁄4 of a bunch of
 fresh basil
 Parmesan cheese
Equipment
 2 cutting boards
 2 knives
 Large bowl
 Can opener
 Colander or strainer
 Large saucepan with lid
 Wooden spoon
 Measuring spoons
 Measuring jug
 Rolling pin
 Fine grater
1

Peel and finely chop the garlic and onion.

2

Trim and roughly chop the carrots, celery and zucchini, then add the vegetables to a large bowl.

3

Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1⁄2 inch slices.

4

Add to the bowl.

5

Scrub and dice the potato.

6

Drain the cannellini beans, then set aside.

7

Thinly slice the bacon.

8

Heat 2 tablespoons of oil in a large saucepan over a medium heat.

9

Add the bacon and fry gently for 2 minutes, or until golden.

10

Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

11

Add the potato, cannellini beans and canned tomatoes, then pour in the vegetable broth.

12

Stir well, breaking up the tomatoes with the back of a spoon.

13

Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through.

Meanwhile...
14

Remove and discard any tough stalks bits from the greens, then roughly chop.

15

Using a rolling pin, bash the pasta into pieces while it’s still in the package or wrap in a clean tea towel.

16

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.

17

Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.

18

This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.

19

Add a splash more broth or water to loosen,if needed.

20

Pick over the basil leaves (if using) and stirthrough. Season to taste with sea salt and black pepper, then serve with a grating of

21

Parmesan and a slice of whole wheat bread, if you like.t.

Nutrition Facts

Serving Size 8