Spring Minestrone Soup

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

I liked the idea for this recipe, mixed it up a bit, and came up with a result I was really pleased with. Topping it with some traditional basil pesto makes it even more special.

Ingredients

Serves: 6

Metric Cups

2 tablespoons olive oil
1 onion (diced)
1 clove garlic (chopped)
1 medium red chilli (chopped)
150 grams carrots (diced)
100 grams celery (diced)
smoked ham (a small hock)
2 litres chicken stock
1 litre water
100 grams courgettes
125 millilitres frozen peas
1 tin three bean mix (a small tin, washed and drained)
250 millilitres pasta (one of my alterations, we can't have minestrone without pasta - just not on!)
2 leaves cabbages (blanched if outer leaves, sliced finely)
60 millilitres olive oil
salt (to taste)
pepper (to taste)

2 tablespoons olive oil
1 onion (diced)
1 clove garlic (chopped)
1 medium red chile (chopped)
5⅓ ounces carrots (diced)
3½ ounces celery (diced)
smoked ham (a small hock)
3½ pints chicken broth
1⅘ pints water
3½ ounces zucchini
4 fluid ounces frozen peas
1 tin three bean mix (a small tin, washed and drained)
9 fluid ounces pasta (one of my alterations, we can't have minestrone without pasta - just not on!)
2 leaves cabbages (blanched if outer leaves, sliced finely)
2 fluid ounces olive oil
salt (to taste)
pepper (to taste)

Method

Spring Minestrone Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat olive oil in a large saucepan, sauté the onion, garlic and the chilli until soft.
Add carrot, celery, ham hock, stock and water. Bring to the boil and simmer, covered for 1 hour or until meat starts to fall away from the bone.
Remove the hock and shred the meat. Add courgettes, peas, beans, pasta and shredded ham to the soup broth. Simmer for 10 minutes or until heated through.
Ladle soup into serving cups and top with some garden fresh herbs or basil pesto.

Heat olive oil in a large saucepan, sauté the onion, garlic and the chilli until soft.
Add carrot, celery, ham hock, stock and water. Bring to the boil and simmer, covered for 1 hour or until meat starts to fall away from the bone.
Remove the hock and shred the meat. Add zucchini, peas, beans, pasta and shredded ham to the soup broth. Simmer for 10 minutes or until heated through.
Ladle soup into serving cups and top with some garden fresh herbs or basil pesto.