End of Summer Minestrone

Appetizers, Main Dish, Soups
Yield: 8Pin it

End of Summer Minestrone

prep time: 25 minscook time: 55 minstotal time: 80 mins


3 tablespoons TSIG Extra Virgin Olive Oil
1 garlic clove, minced
2 cups yellow onions, chopped
2 carrot, chopped
2 medium celery stalks, chopped
1 cup smoked bacon or pancetta, cubed
1 parmesan rind
1 quart chicken or vegetable stock
1 cup beans, cooked or canned
1 cup stewed tomatoes passata, chopped
1 bunch kale leaves or large spinach, cleaned and deveined
2 medium zucchini, cubed
2 cups green beans, sliced in small sections
salt and pepper
1 bouquet garni, fresh rosemary, parsley, thyme, 1 bay leaf tied together


1. Warm olive oil in a large pot over medium heat.

2. Add garlic, onions, celery and carrots. Cook 3 to 5 minutes to soften. Add the bacon or pancetta and crisp.

3. Stir in the beans. Stew slowly for 5 minutes. Add the tomatoes, stock and bouquet garni and season. Add the parmesan rind. Bring to a boil and slow simmer for 25-30 minutes until soft vegetables are soft.

4. Remove from heat. Discard the bouquet garni and parmesan rind and with an immersion blender whiz to a chunky consistency. You can also use a blender or a food processor.

5. Return the soup to the pot on a medium/low heat and add remaining vegetables. Cook for 15-20 minutes. The vegetables should be cooked but still have a of a bite.

6. Serve warm or room temperature. Garnish with pesto, crunchy pancetta, a grain and some parsley.


Freeze before adding kale, beans and zucchini for up to 6 months.

Dee LawrenceComment