You can't beat good, homemade minestrone. Omit the pancetta for vegetarians and feel free to change the vegetables used here. Why not try vegetables that are in season?


  • 4 tbsp extra virgin olive oil

  • 50g/ 2 oz pancetta, diced

  • 1 large onion, diced

  • 2 garlic cloves, crushed

  • 2 medium carrots, diced

  • 2 celery sticks, diced

  • 2 courgettes, diced

  • 100g/ 4 oz broccoli, trimmed into florets, stems peeled and chopped

  • 4 plum tomatoes (from a tin)

  • 1.2 litres  vegetable stock

  • 300g/ 11 oz frozen broad beans (or 250g/ 1lb fresh broad beans if you’d prefer)

  • 150g/ 5 oz rice

  • 40g/ 1½ oz pecorino Romano cheese, grated

  • Salt and freshly ground black pepper

  • Crusty bread rubbed with garlic and olive oil, to serve


  • 1.

    Heat 2 tbsp of the olive oil in a large pan and cook the onion and pancetta gently for five minutes until the onion is soft. Add the garlic, carrots, celery, courgettes and broccoli stalks (but not the florets) and tomatoes. Fry for 5-7 minutes, stirring frequently.

  • 2.

    Pour in the stock and bring to the boil. Stir in the broad beans and rice and season with salt and pepper. Simmer for 10 minutes until the rice is just tender. Add the broccoli florets and cook for 5 minutes. Stir in the remaining olive oil and the pecorino cheese.

  • 3.

    For the bread, toast some crusty bread on a griddle. Rub it with some garlic and olive oil. Drizzle the soup with olive oil and serve the soup immediately with the garlic bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 445kj
  • Fat Total 22g
  • Saturated Fat 5g
  • Protein 12g
  • Carbohydrate 52g
  • Sugar 10g
  • Sodium 1658mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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