Quick winter minestrone

Name: Quick winter minestrone
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp. olive oil; 1 small finely chopped onion; 1 chopped carrot; 1 chopped celery stick; 70 g pack cubed pancetta; 1 crushed garlic clove; 2 tbsp. chopped fresh thyme; 1 L (1¾ pints) hot chicken stock; 400 g can chopped tomatoes; Half a 400g can borlotti beans, drained; 125 g (4oz) minestrone pasta; 175 g (6oz) shredded Savoy cabbage; A dollop of fresh pesto; Slices of toasted ciabatta drizzled with extra virgin olive oil

The ultimate warming home-made soup which is easy to make

By The Good Housekeeping Cookery TeamPublished: 12 January 2008

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Food, Dish, Ingredient, Cuisine, Produce, Recipe, Soup, Meal, Bean, Stew,

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Yields:

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Ingredients

2 Tbsp. olive oil
1 small finely chopped onion
1 chopped carrot
1 chopped celery stick
70 g pack cubed pancetta
1 crushed garlic clove
2 Tbsp. chopped fresh thyme
1 l (1¾ pints) hot chicken stock
400 g can chopped tomatoes
Half a 400g can borlotti beans, drained
125 g (4oz) minestrone pasta
175 g (6oz) shredded Savoy cabbage
A dollop of fresh pesto
Slices of toasted ciabatta drizzled with extra virgin olive oil

Directions

1. Step 1
  Heat 2tbsp olive oil in a large pan and add 1 small finely chopped onion, 1 chopped carrot and 1 chopped celery stick.
2. Step 2
  Cook for 8-10min until softened, then add a 70g pack cubed pancetta, 1 crushed garlic clove and 2tbsp chopped fresh thyme. Fry for another 2-3min.
3. Step 3
  Add 1 litre (1¾ pints) hot chicken stock, 400g can chopped tomatoes and half a 400g can borlotti beans, drained. Mash the remaining beans, stir into the soup and simmer for 30min, adding 125g (4oz) minestrone pasta and 175g (6oz) shredded Savoy cabbage for the last 10min of cooking time.
4. Step 4
  Check the seasoning and correct, if necessary, then serve the soup with a dollop of fresh pesto on top and slices of toasted ciabatta drizzled with extra virgin olive oil on the side.

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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