Spring Minestrone

A hearty tomato soup with a pasta base straight from Italy. Just Serve with crusty bread.


Heat the oil in a pan and fry the pancetta for 3-4 minutes, until golden. Add the onion and carrot.

Cook for 2-3 minutes, until softened, then add the garlic and cook for 1 minute.

Tip in the tomatoes and break up slightly. Pour in the stock and stir in the tomato purée.

Season and bring to the boil. Reduce the heat, cover and simmer for 45 minutes.

Add the cabbage and beans, simmer for 10 minutes, then stir in the basil. Serve with plenty of crusty bread.

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