Minestrone soup is one of my favourite soups my mom makes, so I considered this one a tough challenge for Daniel to make because my expectations were higher than usual. It’s tough to compete with a beloved soup you grew up with. It was a mission accomplished though.
He made it along with many other Italian dishes when we had my parents over for Sunday dinner, and this minestrone soup was approved by my mom as well, and she’s a tough critic! We hope you enjoy it as much as we did!
Time: Preparation 15 minutes; entire process 1 hour and 15 minutes.
3 stalks of celery
1 medium onion
2 cloves of garlic
100 grams bacon
3 tablespoons tomato paste
1 litre vegetable stock
1 can of white beans
100 grams pasta
Basil to taste
Oregano to taste
Thyme to taste
Salt to taste
Cut all carrots, zucchini, celery, onion and garlic into equal half round pieces. Cut the bacon in stripes. Dice the tomatoes.
Bring a large pot to medium high heat and fry the bacon until golden brown.
Add the carrots, zucchini, celery, onion and garlic to the bacon and sautée everything together.
Add the tomato paste and keep stirring for 2 minutes.
Stop the frying process by adding the vegetable stock.
Add the white beans.
Season with all the herbs and salt to taste.
Cook the pasta separately, according to the packaging. We cook it separately in order to have the pasta al dente and avoid it soaking too much of the soup.