Summer Minestrone with Zucchini Linguine
The trick to a flavoursome full-bodied minestrone is the addition of a Parmesan rind. This is the hard bit of cheese left at the end of a block of Parmesan. I always keep these in the fridge to throw into a Italian-style soup. To stop the rind drying out in the fridge wrap in kitchen paper and then store into a zip lock bag.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 small red onion finely chopped
- 2 cloves garlic finely chopped
- 2 rashers free-range bacon chopped (optional)
- 1 litre vegetable or chicken stock
- 1 cup tomato passata
- Parmesan rind or 5mm slice of Parmesan cheese
- 100 g penne pasta [if not using zucchini linguine]
- 400 g can cannelini beans drained and rinsed
- 1 corn cob kernels cut off
- 1 large zucchini
- basil pesto to serve
Instructions
- In a large saucepan heat the oil over a moderate heat. Add the onion and cook for 2 minutes until the onion softens. Keep the heat low to moderate as you don't want to brown the onion. Add the bacon and garlic and cook until just coloured. Add the stock, tomato passata and Parmesan rind, bring to a gentle boil. Add the pasta if using and cook for 10 minutes. Add the drained beans, corn kernels and good until the pasta is al-dente.
- Meanwhile make the zucchini linguine using a julienne peeler or make fettuccine using a peeler. Check the soup and season as needed. Ladle the soup into bowls and top with the zucchini linguine and serve with basil pesto.
Notes
*Find another recipe using raw zucchini linguine w/ cheats meatballs HERE