Ingredients
| 100ml neutral oil | |
| 150g pancetta, diced 1cm x 1cm | |
| 250g white onion, diced | |
| 4 cloves garlic, sliced | |
| ½ teaspoon dried chilli flakes | |
| ¼ nutmeg kernel, grated | |
| 500g green savoy cabbage, cored, sliced | |
| 1 litre chicken stock | |
| 250g conchiglioni pasta, dried | |
| 200g kale, deveined, torn | |
| 200g sprouting broccoli, quartered | |
| 200g green beans, cut into thirds | |
| 80ml extra virgin olive oil |
This version of minestrone is a hat tip to the Tuscany region. We all have children in our life who don’t like leafy greens: sometimes they are young, sometimes they’re over 30. The additional bacon-like flavours and large seashells help sell this soup to children of all ages.
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Instructions
| 1. | Gently heat the oil in a heavy-based pot and add the diced pancetta. |
| 2. | Cook over low heat until the fat begins releasing. |
| 3. | Add onions, garlic and chilli flakes and cook over low heat for 10 minutes until you can hear the pancetta begin to pop occasionally. |
| 4. | Add nutmeg and cabbage and continue to cook for 5-6 minutes over low heat until cabbage is becoming tender. |
| 5. | Add chicken stock and 500ml water and bring to a simmer. |
| 6. | Add pasta and cook for 14 minutes until al dente. |
| 7. | Add kale, broccoli and green beans and return to simmer for 3-4 minutes. |
| 8. | The goal is for the pasta to be tender and just past al dente, and the vegetables to be the al dente component. |
| 9. | Check the seasoning as the pancetta may have added enough salt for your tastes. Add black pepper to taste. |
| 10. | Remove from heat and ladle between 4 bowls. |
| 11. | Finish each bowl with a drizzle of extra virgin olive oil. |
Food styling, recipes & photography David Neville