Delia Smith’s Minestrone Soup is made with smoked streaky bacon or pancetta, onions, celery, carrots, ripe tomatoes, garlic, leeks, green cabbage, macaroni, chicken or vegetable stock, tomato purée, parsley, and fresh basil. This hearty minestrone soup recipe creates a delicious and filling dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.
Delia Smith Minestrone Soup Ingredients
- 50g (1.75 oz) smoked streaky bacon or pancetta, derinded and finely chopped
- 1 medium onion, finely chopped
- 2 celery stalks, washed and finely chopped
- 175g (6 oz) carrots, washed and finely chopped
- 2 medium ripe tomatoes, peeled and chopped
- 1 clove garlic, crushed
- 225g (8 oz) leeks, washed and finely chopped
- 175g (6 oz) green cabbage, washed and finely shredded
- 75g (2.5 oz) shortcut macaroni
- 25g (2 tablespoons) butter
- 1 tablespoon olive oil
- 1.5 litres (6 ⅓ cups) good chicken or vegetable stock
- 1 level dessertspoon (10g) tomato purée
- 2 tablespoons chopped parsley
- 1½ tablespoons fresh torn basil
- Salt and freshly milled black pepper, to taste
To Serve:
- Grated Parmesan cheese (Parmigiano Reggiano)
How To Make Delia Smith Minestrone Soup
- Cook the bacon: Heat the butter and olive oil in a large saucepan, then add the bacon or pancetta and cook for a minute or two.
- Add vegetables: Add the onion, followed by the celery, carrots, and tomatoes. Stir in the crushed garlic, salt, and pepper.
- Sweat the vegetables: Cover the pan and cook gently for about 20 minutes, stirring occasionally to prevent sticking.
- Add the stock: Pour in the stock, bring it to a boil, then cover and simmer gently for about 1 hour.
- Prepare the leeks: Remove the tough green ends of the leeks and discard. Make a vertical split halfway down each leek, fan out the layers, and rinse under cold water to remove any grit. Finely chop the cleaned leeks.
- Add remaining ingredients: After the soup has simmered for an hour, stir in the leeks, cabbage, macaroni, and tomato purée. Cook uncovered for a further 10 minutes, or until the pasta is tender.
- Final touches: Stir in the chopped parsley and torn basil.
- Serve: Serve the minestrone in warmed soup bowls, generously sprinkled with grated Parmesan cheese.
Recipe Tips
- Chop vegetables evenly: Make sure to chop all the vegetables into similar sizes. This helps them cook evenly and ensures a consistent texture throughout the soup.
- Sweat the vegetables: Don’t rush the sweating process. Cooking the vegetables slowly over low heat allows them to release their natural sweetness, adding depth to the soup.
- Rinse leeks thoroughly: Leeks can trap dirt between their layers, so it’s important to rinse them thoroughly. Split them halfway down and wash them under cold water to remove any grit.
- Add pasta at the end: To avoid soggy pasta, add it during the last 10 minutes of cooking. This keeps the pasta al dente and prevents it from overcooking.
What To Serve Minestrone Soup?
This hearty Minestrone Soup pairs well with crusty bread, garlic bread, a fresh green salad, or bruschetta. It can also be served alongside grilled cheese sandwiches, roasted vegetables, a side of olives, or antipasto for a delicious dinner.
How To Store Leftovers Minestrone Soup?
- Refrigerate: First, let the leftover Minestrone Soup cool until it reaches room temperature. Then, transfer the soup to an airtight container and refrigerate it. It can be stored in the fridge for up to 3 days.
- Freeze: Allow the Minestrone Soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, place the soup in the refrigerator overnight before reheating.
How To Reheat Leftovers Minestrone Soup?
- In The Oven: Preheat the oven to 180°C (350°F). Transfer the soup to an oven-safe dish, cover with foil, and heat for 20-30 minutes, or until warmed through.
- In The Microwave: Place a portion of the soup in a microwave-safe bowl. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
- On The Stove: Pour the soup into a pot and warm it over medium heat for 5-10 minutes, stirring occasionally, until it’s heated through.
Delia Smith Minestrone Soup Nutrition Facts
Serving Size: 1 cup (approximately 240 grams)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 850mg
- Potassium: 550mg
- Total Carbohydrate: 23g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 8g
Try More Delia Smith Recipes:
- Delia Smith Fruit Salad
- Delia Smith Blackcurrant Jam Recipe
- Delia Parmesan Biscuits
- Delia Smith Banoffee Pie
Delia Smith Minestrone Soup
Description
Delia Smith’s Minestrone Soup is made with smoked streaky bacon or pancetta, onions, celery, carrots, ripe tomatoes, garlic, leeks, green cabbage, macaroni, chicken or vegetable stock, tomato purée, parsley, and fresh basil. This hearty minestrone soup recipe creates a delicious and filling dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.
Ingredients
To Serve:
Instructions
- Cook the bacon: Heat the butter and olive oil in a large saucepan, then add the bacon or pancetta and cook for a minute or two.
- Add vegetables: Add the onion, followed by the celery, carrots, and tomatoes. Stir in the crushed garlic, salt, and pepper.
- Sweat the vegetables: Cover the pan and cook gently for about 20 minutes, stirring occasionally to prevent sticking.
- Add the stock: Pour in the stock, bring it to a boil, then cover and simmer gently for about 1 hour.
- Prepare the leeks: Remove the tough green ends of the leeks and discard. Make a vertical split halfway down each leek, fan out the layers, and rinse under cold water to remove any grit. Finely chop the cleaned leeks.
- Add remaining ingredients: After the soup has simmered for an hour, stir in the leeks, cabbage, macaroni, and tomato purée. Cook uncovered for a further 10 minutes, or until the pasta is tender.
- Final touches: Stir in the chopped parsley and torn basil.
- Serve: Serve the minestrone in warmed soup bowls, generously sprinkled with grated Parmesan cheese.
Notes
- Chop vegetables evenly: Make sure to chop all the vegetables into similar sizes. This helps them cook evenly and ensures a consistent texture throughout the soup.
- Sweat the vegetables: Don’t rush the sweating process. Cooking the vegetables slowly over low heat allows them to release their natural sweetness, adding depth to the soup.
- Rinse leeks thoroughly: Leeks can trap dirt between their layers, so it’s important to rinse them thoroughly. Split them halfway down and wash them under cold water to remove any grit.
- Add pasta at the end: To avoid soggy pasta, add it during the last 10 minutes of cooking. This keeps the pasta al dente and prevents it from overcooking.
Delia Smith Minestrone Soup