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    Minestrone soup

    Recipes by Kiara Carmody

    A hearty classic to get you through those cold winter days.

    Serves 4

    • 1 brown onion, chopped
    • 2 carrots, diced
    • 4 celery stalks, diced
    • 2 garlic cloves, chopped
    • 4 slices pancetta or short cut bacon
    • 1 zucchini, diced
    • ¼ pumpkin, finely diced
    • 2 corn cobs, cooked and cut from the cob
    • 1 tin butter beans, drained and rinsed
    • 1 tin chickpeas, drained and rinsed
    • 2 sprigs rosemary
    • 4 stalks thyme
    • 1 tin crushed tomatoes
    • 1 – 1.5 L chicken stock
    • 1 cup macaroni or small pasta
    • Olive oil
    • Salt and pepper
    • Grated parmesan and parsley, for garnishing

    1. Sauté the onion, celery and carrot in 2 tablespoons of olive oil until soft (5-8 minutes).
    2. Add the garlic, cooking for 30 seconds.
    3. Add the tomatoes, stock and the rest of the vegetables, chickpeas and beans.
    4. Add the bunch of herbs.
    5. Simmer until vegetables are almost softened.
    6. Season with salt and pepper.
    7. Add some macaroni or small pasta, stirring until cooked.
    8. Serve with grated parmesan, and garnish with chopped parsley.