- 1 Clove Garlic
- 1Red Onion
- 2 Carrots
- 2 sticks Celery
- 1 Courgette
- 1 Leek
- 1 Potato
- 200g White Beans
- 100g Ronaldo Rice
- 100g pancetta
- Olive Oil
- 1 Bay leaf
- 800g Cherry Tomatoes (Or good tinned tomatoes)
- 1 litre light chicken stock
- 100g Curly Kale or spring greens
- ½ bunch of Basil
- Parmesan Cheese
Minestrone Soup by Dominic Chapman
Minestrone Soup by Dominic Chapman
Hearty and healthy, this delicious Minestrone Soup by Dominic Chapman is ideal for helping you get some of your 'five a day'.
Ingredients
Method
1. Peel and finely chop the garlic and onion. Dice evenly the carrots, celery and courgettes.
2. Dice the leek and wash.
3. Dice the potato and drain the tinned white beans. Finely slice the bacon.
4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes or until golden.
5. Add the garlic, onion, carrots, celery, courgette and bay and cook slowly until the vegetables have softened.
6. Add the potato, white beans and tomatoes, then pour in the stock. Stir well.
7. Cover with a lid and bring everything slowly to the boil, then simmer until the potato is cooked.
8. Finely slice greens
9. Add the rice to the pan, and cook for a further 10 minutes, or until the rice is cooked. Add the leek and greens 5 minutes before the soup is ready.
10. Correct seasoning and finish the soup with basil and parmesan when serving.
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