Name: Minestrone soup with guanciale
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6-8
Ingredients: 300 gm gnocchetti rigati; 2½ tbsp extra-virgin olive oil; 200 gm guanciale (see note), thinly sliced; 1 leek (200gm), trimmed, white part only, thinly sliced; 3 garlic cloves, crushed; 2½ tbsp each finely chopped flat-leaf parsley, basil and thyme; 1 parsnip (250gm), cut into 1cm pieces; 7 baby turnips, trimmed, peeled; 400 gm can finely chopped tomatoes; 1 litre parmesan stock; 1 fennel (300gm), trimmed, fronds reserved, cut into 1cm pieces; 2 zucchini (150gm each), cut into 1cm pieces; 250 gm cavolo nero (1 bunch), stalks removed, leaves torn; Crusty bread, to serve; Parmesan stock; 200 gm parmesan rind; 4 celery stalks, coarsely chopped; 1 leek, white part only, coarsely chopped; 1 each onion, carrot and fennel bulb, coarsely chopped; 10 thyme sprigs; 3 fresh bay leaves; 1 tsp white peppercorns; Pesto; 1½ cups (firmly packed) basil leaves; 250 ml (1 cup) extra-virgin olive oil; 30 gm roasted pine nuts; 30 gm finely grated parmesan

Minestrone soup with guanciale

A classic winter warmer.

Minestrone soup recipe with winter vegetables and guanciale

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Serves 6-8

Prep

30M

Cook

1H 15M

Total

1H 45M

There’s nothing quite as comforting as a slow-cooked dinner to warm up a cold winter night. We’ve updated this minestrone recipe with guanciale to make it extra cosy.

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Ingredients

300 gm gnocchetti rigati

2½ tbsp extra-virgin olive oil

200 gm guanciale (see note), thinly sliced

1 leek (200gm), trimmed, white part only, thinly sliced

3 garlic cloves, crushed

2½ tbsp each finely chopped flat-leaf parsley, basil and thyme

1 parsnip (250gm), cut into 1cm pieces

7 baby turnips, trimmed, peeled

400 gm can finely chopped tomatoes

1 litre parmesan stock

1 fennel (300gm), trimmed, fronds reserved, cut into 1cm pieces

2 zucchini (150gm each), cut into 1cm pieces

250 gm cavolo nero (1 bunch), stalks removed, leaves torn

Crusty bread, to serve

Parmesan stock

200 gm parmesan rind

4 celery stalks, coarsely chopped

1 leek, white part only, coarsely chopped

1 each onion, carrot and fennel bulb, coarsely chopped

10 thyme sprigs

3 fresh bay leaves

1 tsp white peppercorns

Pesto

1½ cups (firmly packed) basil leaves

250 ml (1 cup) extra-virgin olive oil

30 gm roasted pine nuts

30 gm finely grated parmesan

Method

For parmesan stock, combine ingredients and 4 litres water in a saucepan. Bring to the boil over high heat, reduce to low and gently simmer, skimming occasionally, until stock is flavoured (30-40 minutes). Remove from heat, strain through a muslin-lined fine sieve (discard solids). Makes about 2.5 litres. Stock will keep refrigerated for up to 3 days and frozen for up to 1 month.

Meanwhile, for pesto, blend ingredients in a blender to a paste; season to taste.

Cook pasta in a large saucepan of boiling salted water 2 minutes less than manufacturer’s instructions. Drain and cool under cold water.

Heat oil in a large saucepan over medium-high heat. Add guanciale; cook, stirring frequently, until it begins to brown (4-5 minutes). Add leek, garlic, half herbs and root vegetables; cook, stirring occasionally, until leek begin to soften (5-6 minutes). Add tomato, parmesan stock, fennel, and zucchini and bring to the boil. Reduce heat to low, stir in cavolo nero and simmer until vegetables are cooked (20-25 minutes). Stir in remaining herbs and season to taste.

Divide minestrone among bowls, drizzle with pesto and serve with crusty bread.