Spring minestrone

    Spring minestrone

    Serves:

    Serves 4-6

    Ingredients

    • 2 tbsp olive oil
    • 1 medium brown onion, peeled and diced
    • 200g pancetta, cut into 1cm-square cubes (or thereabouts)
    • 2 garlic cloves, peeled and finely chopped
    • 1 medium carrot, peeled and cubed
    • 1 medium turnip, peeled and cubed
    • 1 cup pumpkin, cubed
    • 2 tbsp thyme leaves
    • 1/2 savoy cabbage, very finely sliced
    • One parmesan rind
    • 3 cups (750ml) vegetable stock
    • 1 1/2 cups small maccheroni pasta
    • Extra parmesan cheese, grated, to serve

    Method

    Heat olive oil in a large saucepan over medium heat. Add the onion and pancetta and cook, stirring often, for five minutes.

    Add the garlic, carrot, turnip and thyme and cook for a further five minutes, stirring often. Now add the cabbage, parmesan rind, 2 cups of water and the stock and bring to the boil.

    Reduce heat to a simmer and cook for 20 minutes. Add the maccheroni and cook for eight minutes or until al dente. Serve soup in bowls with crusty bread, extra parmesan and a drizzle of olive oil.

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