Minestrone Soup
SERVES 4-6 PREPARATION 15 MINUTES COOKING 50 MINUTES
1 tablespoon extra virgin olive oil
1 onion, chopped
100g pancetta, chopped
2 garlic cloves, crushed
1 teaspoon rosemary, finely chopped
2 potatoes, peeled, chopped
2 celery stalks, sliced
1 carrot, chopped
8 cups vegetable stock
400g can diced tomatoes
1 cup risoni
400g borlotti beans, rinsed, drained
100g green beans, trimmed, sliced
shaved parmesan, parsley, crusty bread to serve
1. In a large, heavy-based saucepan, heat oil on medium. Sauté onion, pancetta, garlic and rosemary for 8-10 minutes until softened, being careful not to brown.
2. Add potatoes, celery and carrot to pan. Sauté for 2-3 minutes until beginning to soften. Stir stock and tomatoes through. Bring to the boil. Reduce heat to low and simmer for 15-20 minutes…
