Grilled Tomato Minestrone Soup
Grilled Tomato Minestrone Soup
Ingredients
- 1/4 cup (60 ml) mild pancetta, chopped
- 1 1/2 cups (375 ml) leeks, white part only, diced
- 2 cloves garlic, finely chopped
- 3 tablespoons (45 ml) olive oil
- 3/4 cup (180 ml) celery, diced
- 1 cup (250 ml) carrots, diced
- 1 cup (250 ml) green beans, cut into 1/2-inch (1-cm) pieces
- 7 cups (1.75 litres) chicken broth
- 1 bay leaf
- 1/2 cup (125 ml) canned white beans, rinsed and drained
- 1 cup (250 ml) zucchini, diced
- 1/4 cup (60 ml) short pasta (tubetti, for example)
- 5 plum tomatoes, roasted, peeled and chopped (see recipe for Roasted Tomato Sauce)
- 1/4 cup (60 ml) fresh basil, chopped
- 1 tablespoon (15 ml) fresh oregano, chopped
- 1/2 cup (125 ml) Parmigiano-Reggiano cheese shavings (for garnish)
- Salt and pepper
Instructions
- In a saucepan, brown the pancetta, leek and garlic in the oil. Add the celery, carrots and green beans. Season with salt and pepper. Cook for about 3 minutes.
- Add the broth and bay leaf. Cover, bring to a boil and simmer over medium heat for 10 minutes. Add the white beans, zucchini and pasta.
- Continue cooking for about 10 minutes or until the pasta is al dente.
- Add the tomatoes, basil and oregano. Adjust the seasoning.
- Pour into bowls and sprinkle with the Parmesan shavings.
Grilled Tomato Minestrone Soup