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Jamie's lovely chunky minestrone

Published by Today's Parent on 3/1/2012
Photo
Jodi Pudge
3/5
(29)
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Ingredients

  • extra-virgin olive oil
  • 4 rashers (strips) smoked streaky bacon, finely chopped
  • 1 red onion, peeled and finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 3 cloves garlicm peeled and finely chopped
  • 2 400g tins good quality plum tomatoes
  • 1 jar Jamie Oliver Red Onion and Rosemary Pasta Sauce
  • 1 courgette (Zucchini), roughly chopped
  • 2 400 g tins cannellini or borlotti beans, drained
  • 200 mL red wine
  • 1 L chicken stock, preferably organic
  • 200 g baby pasta or spaghetti, brocken up into small pieces
  • 75 g spinach, washed and chopped
  • sea salt and ground black pepper
  • Parmesan cheese

Directions

  1. Heat a lug of olive oil in a large, deep saucepan on low heat, and add the bacon, onion, carrots, celery and garlic. Sweat very slowly, stirring occasionally, until soft but not coloured, about 20 min. Add the tomatoes, the jar of pasta sauce, the courgette, drained beans and red wine. Give everything a good stir and simmer for 15 min.
  2. After this time, add the stock and baby pasta. Stir and continue to simmer until the pasta is cooked – this will take about 10 min, depending on the shape of your pasta.
  3. Add the spinach and stir until it’s wilted down. If you think the soup looks a bit thick, add a splash more stock until you get the consistency you’re looking for. Have a taste and season with salt and pepper. Serve drizzled with extra-virgin olive oil with lots of freshly grated Parmesan on top. Heaven!

  • Try His Food!

    The Jamie Oliver line of pasta, sauces and seasonings starts at $3. Find a store near you at shalitfoods.com.

Sorry, there is no nutrition information available for this recipe.

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