We decided to make a late summer minestrone, based losely on a Jamie Oliver recipe, but adapted to what we had in the fridge. It’s a lovely soup, fresh and light, and can be dressed in different ways. The ingredients we had made enough for about 6-8 portions.
- 1 large red onion
- 3 celery sticks
- 2 carrots
- Pancetta lardons or streaky bacon
- 1 large corguette
- Green (fine) beans
- Chicken stock (you can use veg stock)
- Lettuce leaves
First dice onions, carrot and celery and saute in olive oil with some garlic. In a separate pan, fry some pancetta lardons until crispy. Once the veg have softened, add the bacon and the diced corguette.
Top up the pan with a litre to a litre-and-a-half of chicken stock and add the green beans then leave to simmer until the veg is pretty much cooked. Add the peas near the end so they don’t over cook and just before you serve, drop in the lettuce leaves.
Serve into bowls and dress with the crispy bacon, black pepper and parmesan cheese. Gorgeous.