A variation on the traditional minestrone soup but just as Italian and a meal in itself served with warm fresh bread. This recipe came from the wrapping on a packet of pasta, cut out and saved for posterity. Feel free to use small noodles or macaroni if you’re unable to get conchigliette. I also use a whole tin of cannellini beans, otherwise I’m left with half a tin which sits in the fridge for weeks!
130g cubed pancetta or lardons
2 medium sized onions, finely chopped
1 clove garlic, finely chopped
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
2 courgettes, chopped small
2 tbsp tomato puree
1.2 litres chicken stock
75g conchigliette or similar soup pasta
1 tin cannellini beans, drained
1 tbsp each of fresh thyme and marjoram (less if using dried)
4 tbsp fresh parsley, chopped
freshly grated parmesan to serve
Firstly, chop all the vegetables as above. Then heat a tablespoon of olive oil in a large saucepan and add the pancetta, onions, peppers and garlic. Cook over a low heat until soft. Add the courgettes, stock and tomato puree, lower the heat and simmer for ten minutes. Then add the drained beans and pasta and cook for a further ten minutes. Add fresh herbs and give it all a good stir before serving sprinkled with freshly grated parmesan and/or croûtons.
NB. Serve as soon as possible after making, or the pasta will continue to cook and become gelatinous. If you want to freeze this soup, omit the pasta and add it when reheating.
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