Our take on Minestrone soup
YIELD
8 CUPS
PREP TIME
15 MINUTES
COOK TIME
1 HOUR
TOTAL TIME
1 HOUR 15 MINUTES
WHAT TO GET FROM YOUR BOER AND BUTCHER
1L BOER AND BUTCHER VEGETABLE OR CHICKEN STOCK
A JAR OF BOER AND BUTCHER PORK LARD
200g BOER AND BUTCHER PLAAS BACON
INGREDIENTS
- 1 tbls canola oil
- 2 tbls pork lard
- 200g Plaas bacon
- 4 cloves garlic, minced
- 1 brown onion, diced
- 1tbls Smoked paprika
- 2 stalks celery, diced
- 2 cups carrots, peeled and sliced
- 1 cup baby marrow, cut into smaller pieces
- 2tbls freshly chopped thyme
- 2tbls freshly chopped rosemary
- 2 bayleaves
- 1L Boer and Butcher Chicken/Vegetable stock
- 1tbls red wine vinegar
- 1 tin diced tomatoes
- 2tbls tomato paste
- 1 tin red kidney beans
- 1/2t salt, plus more to taste
- 1/2t pepper, plus more to taste
- 1 cup uncooked penne pasta – or your choice of pasta
- 2 cups baby spinach
- Grated Gruyere or Parmesan cheese, for serving
STEPS
Heat the oil and pork lard in a large soup pot over medium heat. Add the plaas bacon, and fry till golden and crispy.
Add garlic, onion, smoked paprika, celery, carrots, baby marrows, thyme, rosemary and bayleaves . Sauté for about 6-8 minutes as the vegetables soften and let out some juices.
Add the stock, red wine vinegar, diced tomatoes, tomato paste and kidney beans. Season with salt & pepper. Bring to a boil and add the pasta. Cover and simmer for 35min.
Stir in the baby spinach and simmer for 5 more minutes.
Pour the soup into bowls and top with grated gruyere/parmesan cheese, if desired.
Serve with warm toasted ciabatta bread
