- 1 Clove Garlic
- 1Red Onion
- 2 Carrots
- 2 sticks Celery
- 1 Courgette
- 1 Leek
- 1 Potato
- 200g White Beans
- 100g Ronaldo Rice
- 100g pancetta
- Olive Oil
- 1 Bay leaf
- 800g Cherry Tomatoes (Or good tinned tomatoes)
- 1 litre light chicken stock
- 100g Curly Kale or spring greens
- ½ bunch of Basil
- Parmesan Cheese
Minestrone Soup by Dominic Chapman
Minestrone Soup by Dominic Chapman
Hearty and healthy, this delicious Minestrone Soup by Dominic Chapman is ideal for helping you get some of your 'five a day'.
Ingredients
Method
1. Peel and finely chop the garlic and onion. Dice evenly the carrots, celery and courgettes.
2. Dice the leek and wash.
3. Dice the potato and drain the tinned white beans. Finely slice the bacon.
4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes or until golden.
5. Add the garlic, onion, carrots, celery, courgette and bay and cook slowly until the vegetables have softened.
6. Add the potato, white beans and tomatoes, then pour in the stock. Stir well.
7. Cover with a lid and bring everything slowly to the boil, then simmer until the potato is cooked.
8. Finely slice greens
9. Add the rice to the pan, and cook for a further 10 minutes, or until the rice is cooked. Add the leek and greens 5 minutes before the soup is ready.
10. Correct seasoning and finish the soup with basil and parmesan when serving.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
