Hearty white bean minestrone is a veggie loaded warming spin on the Italian classic. This soup is full of veggies and protein to keep winter colds at bay and it's got a depth of flavour from pancetta and cavolo nero. A nod to classic Italian ingredients.
Course Dinner, Lunch, Soup
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
4strips pancetta or baconchopped
1brown or white onionchopped
1/4cupmixed soup pulsessee notes
1litre vegetable broth
1tin of chopped tomatoes
1tin cannellini beans
In a large sauce pan heat the pancetta over a medium heat. Once it’s mostly cooked, add the next ingredients up to and including the garlic.
Add the thyme and sweat the vegetables for about 5 minutes, until they are soft and translucent. Some colour on the veggies is fine.
Add the vegetable stock, mixed pulses and bring to the boil for about 10-12 minutes.
Add the chopped tomatoes and adjust the seasoning.
If you find your soup a little too acidic from the tomatoes, a drop or two of good quality balsamic should help.
Notes: Mixed pulses for soup can be found in most health food aisles of your grocery store. They contain a mix of lentils, barley, pasta and faro. Be sure to but no-soak, quick cooking ones.