Minestrone for Souper-Saturday…

On a cold, rainy Autumn day, this recipe seems a perfect fit! From Frances, one of my favorite bloggers, another winning recipe.

Loving Leisure Time

“This beloved Italian soup isn’t just hearty and healthy-

it’s really flexible.”

-Martha Stewart

I really favour the flexibility of this soup; made with whatever vegetables are in season.

Add in beans and pasta and you have great stew-like soup for a mid-week supper.


What a colourful selection of ingredients!


Celery, onion and carrots make the soffrito-base for this soup.


Choose soft fresh rosemary shoots to fry with the pancetta.


  • 2 tablespoons olive oil
  • 50g pancetta
  • 3 cloves garlic, minced
  • 2 onions, chopped
  •  2 stalks celery, chopped
  • 2 carrots, sliced
  • 1l chicken stock
  • 500ml passata
  • 1 (400g) tin Cannelli beans, drained
  • 100g baby pasta
  • Sprig of fresh rosemary, chopped
  • Grinding of sea salt, black pepper, cayenne and red pepper flakes.
  • Fresh basil leaves
  • Fresh parmesan, grated


Start with a dry pan and let the pancetta cook itself.


Season with red pepper flakes, cayenne, salt and pepper.


Next layer is the diced potatoes…

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