Minestrone is an Italian vegetable soup, and well - probably it exists in one form or another in any other country, bearing a different name. Obviously, minestrone can be made of anything, but don't let this soup be some kind of refrigerator clean up procedure. Fresh vibrant vegetables is what really makes or brakes this soup!
4 servings:
olive oil
200 g/7 oz smoked bacon, sliced
1 onion, chopped
1 carrot, diced
1 garlic clove, crushed
2 sprigs of fresh thyme
1 potato, diced
a piece of celeriac, as big as the carrot, diced
1 leek, chopped
salt, pepper
2 tomatoes. diced or 2 tbsp tomato purée
2 liters/0.5 gallon chicken or vegetable stock
100 g spagetti
200 g green beas or peas
20 cherry tomatoes, sliced in halves
some good olive oil and parmesan for garnish
In a soup pan, heat up some olive oil on medium low heat and sauté bacon for 5 minutes until it's crispy. Remove it when done and set aside. In the same pan, adding some more oil, sauté onion, carrot, garlic, and thyme for about 3 minutes. Add potato, leek, celeriac, and some salt and pepper and sauté for further 5 minutes. Add tomatoes or tomato purée and cook for another 2 minutes. Then add the stock, bring to simmer and cook for 15 minutes. Meanwhile, break spaghetti into small pieces by wrapping it into a towel and running it over a table edge so that the pasta breaks up. Add this to the soup along with beans (for peas, if they're frozen just add them 5 minutes later). Cook until spaghetti and beans are cooked (about 10 minutes). Add tomatoes, cook for further 2 minutes, and then pour the soup into serving bowls. Add some bacon on top or add it to the soup before you serve it. Garnish with olive oil and parmesan. This minestrone soup is really good with a rustic bread with good crust and some butter on it. Magnifico!