Minestrone with Asparagus
Soups • Italian
Description
For pasta lovers — cook a small type of pasta separately and add it to the soup. Recipe by Nick Bell.
Ingredients
- Bacon 5 oz
- Onion 1 head
- Fennel 1 piece
- Celery salt 3 stalks
- Garlic 3 cloves
- Mild Chili Spice 1 piece
- Potato 1 piece
- Orange Bell Peppers 1 piece
- Asparagus 3 stalks
- Green Peas 10 oz
- Courgette 1 piece
- Tomatoes 2 pieces
- Spiced Tomato Juice 0 qt
- White Beans 1 can
- Fresh basil leaves to taste
- Salt to taste
- Ground Black Pepper to taste
- Parmesan Cheese to taste
Step-by-Step Guide
Step 1
Chop the first mixture into small cubes.
Step 2
First mixture: onion, celery, chili pepper (seedless), basil stems, fennel.
Step 3
Second mixture: chop all remaining vegetables (you can substitute asparagus with carrot). Set aside.
Step 4
Sauté the diced bacon in a large amount of olive oil directly in the pot. When the bacon starts to render fat, add the second mixture.
Step 5
Add crushed garlic. Simmer on low heat for 10 minutes.
Step 6
Peel the tomatoes (by dipping them in boiling water for 5 minutes) and place them in a blender. Blend until smooth. Add to the pot. Simmer for another five minutes. Pour in the tomato juice. Bring to a boil. Add the second mixture. Cook for five minutes. Add the canned beans — cook for another five minutes. Pour in boiling water — for the last five minutes. Season with salt and pepper to taste. Finely chop the basil leaves.
Step 7
When serving, sprinkle with finely chopped basil leaves and grated Parmesan.
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