Autumn Minestrone Soup Recipe

Ingredients For Autumn Minestrone Soup Recipe

• 2 tablespoon Olive oil
• 3 ounce Pancetta, diced
• 16 ounce 1 medium onion, , chopped
• 4 Medium carrots, diced
• 4 Celery stalks, chopped
• 2 Garlic cloves, peeled and grated or finely chopped
• 1 teaspoon Fresh rosemary, finely chopped
• 1 Medium zucchini, diced
• 1 cup Kale, chopped
• 5 Small or 2 large gold potatoes, peeled and cubed
• 15 ounce Canned chopped or crushed tomatoes
• 3.5 cup Beef stock, or vegetable stock if you prefer see note
• 0.25 teaspoon Freshly ground black pepper
• NaN As required Salt to taste
• NaN Parmesan cheese rind see note, optional
• 30 ounce 9425 grams) cannellini beans
• 0.5 cup Your favorite small pasta cooked
• 2 tablespoon Olive oil
• 3 ounce Pancetta, diced
• 4 Medium carrots, diced
• 4 Celery stalks, chopped
• 2 Garlic cloves, peeled and grated or finely chopped
• 1 teaspoon Fresh rosemary, finely chopped
• 1 Medium zucchini, diced
• 1 cup Kale, chopped
• 5 Small or 2 large gold potatoes, peeled and cubed
• 15 ounce Canned chopped or crushed tomatoes
• 3.5 cup Beef stock, or vegetable stock if you prefer see note
• 0.25 teaspoon Freshly ground black pepper
• 0.5 cup Your favorite small pasta cooked