Minestrone soup


Minestrone soup from Jamie’s 15-Minute Meals by Jamie Oliver


Chicken & Soup

6 rashers of smoked pancetta, finely sliced
olive oil
2 sprigs of rosemary, strip leaves
2 small carrots, diced
2 sticks of celery, diced
1 red onion, diced
2 chicken stock cubes
1/2 a head of cauliflower, chopped
1/2 a head of broccoli, sliced, separate the stalks
100g basmati rice
100g dried macaroni
2 x 150g skinless chicken breasts
1 handful of frozen broad beans
1 handful of frozen peas
200g baby spinach
Parmesan cheese, to serve


Cook the rosemary and pancetta until crispy in olive oil in a large casserole pan. Then remove it all into a bowl, leaving the oil. Add carrots, celery, onion into the pan, turn to high heat, add salt & pepper and crumble in stock cubes. Add the broccoli stalks and cauliflower to pan along with the rice and macaroni, then cover with 1.5 litres of boiling water and the lid. Cook for approx 8 mins. Add the broccoli florets to pan, along with broad beans, peas and spinach, cover with the lid.
Add more boiling water to soup if you prefer it brothy. Serve soup with shavings of parmesan.

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