Classic Minestrone Soup | Vegetables Recipes | Jamie Oliver Jamie Minestrone Soup Recipe

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Classic minestrone

Lots of veg, murky bacon, beans & pasta

Lots of veg, murky bacon, beans & pasta

Serves 8

Cooks In1 hour

DifficultyNot as well tricky

Nutrition per serving

• Calories 228 11%

• Fat 8.4g 12%

• Saturates 1.6g 8%

• Sugars 10.5g 12%

• Salt 0.49g 8%

• Protein 12.1g 24%

• Carbs 22.6g 9%

• Fibre 7.9g -

Of an adult's note intake

Ingredients

• 4 rashers of higher-welfare smoked streaky bacon
• 2 crimson onions
• 2 cloves of garlic
• 2 carrots
• 2 sticks of celery
• 1 bulb of fennel
• ½ a bunch of fresh basil
• olive lubricant
• 125 ml crimson wine
• 2 courgettes
• 300 g savoy cabbage or chard
• 2 x 400 g tins of quality plum tomatoes
• 1 x 400 g tin of cannellini beans
• 800 ml organic chicken or vegetable stock
• 75 g dried pasta (shells or odd ends)
• extra maiden olive lubricant
• Parmesan cheese

Recipe From

Jamie Magazine

By Jamie Oliver

Method

1. Start by making a sofrito (frying off the aromatic ingredients to make the base of the soup). Slice the bacon, peel including finely chop the onions including garlic, then chop the carrots, celery including fennel. Pick the basil leaves, finely chopping the stalks.
2. Heat a lug of lubricant within a pan on top of a medium-low heat, stir within the chopped ingredients including sauté gently intended 15 to 20 minutes, or until everything is soft but not coloured.
3. Halve including segment the courgettes lengthways. Core the cabbage or remove the tough stalky bits from the chard, then clean the leaves including finely slice.
4. Add the wine to the softened veggies including bring to the boil. Tip within the tomatoes, breaking them up in the company of a spoon, then add the courgettes. Bring back to the boil, including simmer on a low heat intended around 15 minutes.
5. Mix within the cabbage or chard, the beans including their extract including the stock. Bring to the boil, then add the pasta. Simmer on top of a medium heat until the pasta is cooked (use the packet instructions while a guide) – if the broth is as well thick, add a little stock or water to loosen.
6. Season to taste, then tear within most of the basil leaves including shift in the company of a one or two lugs of extra maiden olive oil. Stir well, including help in the company of the reserved basil including a fine grille of Parmesan.

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This article is posted on label , the date 12-10-2019, quoted from  Searcing https://www.jamieoliver.com/recipes/vegetables-recipes/classic-minestrone/

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