Winter Minestrone

Adrian's RecipeSoups

15 June

Written By Adrian

Serves make 2L

Time 45 minutes

400g pancetta, diced

10 cloves garlic, chopped

5-6 carrots, diced

4 celery stalks, diced

2-3 onions, diced

2 bay leaf

1 fennel bulb, diced

½ cup white wine

2L chicken stock

3-4 zucchini

1 bunch of oregano, chopped

1 bunch of thyme, picked

1 bunch of basil, chopped

1 bunch of parsley, chopped

1 can of crushed tomatoes

1 can of cannellini beans, rinsed and drained

1 can of chickpea, rinsed and drained

500g baby spinach

Parmesan cheese

Extra virgin olive oil

Salt and pepper

Heat a stock pot on medium-high heat.

Add the pancetta and cook for a couple of minutes until its fat has rendered out.

Add the diced garlic, carrot, onion, celery, bay leaves and fennel.

Season with salt and pepper and stir to combine.

Add the white wine, stock, oregano, thyme, tomato, beans, zucchini, chickpea and any leftover parmesan rind.

Bring the soup to a boil and reduce the heat to low.

Allow it to simmer for about 20-30 minutes.

Stir in the basil, parsley and baby spinach.

Drizzle some olive oil over the soup and sprinkle grated parmesan on top.

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