A classic minestrone soup with a gut healing twist, I love adding smoked paprika to give the soup a deeper colour and smoky tone, and instead of adding vegetable stock I add chicken bone broth to give the soup a helping of gut loving nutrition, if you are vegetarian, just omit the pancetta and use vegetable stock. It’s the perfect soup to have during the week and you will have plenty of leftovers for a flask of hot soup to take to work.
[ingredients title=”Ingredients”]
- 2 tbsp of ghee or olive oil
- 2 carrots roughly chopped
- 1 red onion, finely chopped
- 400g chopped tomatoes
- 1 large glass of red wine
- 1 can of cannellini beans
- 4 thick slices of pancetta about a 1cm thick cut into chunks
- 400G rainbow chard, shredded
- 400G Cavolo nero (kale), stalks removed and shredded
- 1 1/2 litres of organic chicken bone broth (Restore bone broth)
- 2 teaspoon of smoked paprika
- 2 tsp of fennel seed (ground in mortar and pestle)
- 2 small sticks of celery
- 1tsp Himalayan pink salt
- 4 garlic cloves
- 2 sprigs of fresh herbs, either thyme, rosemary, sage –chopped finely
- Parmesan cheese
[/ingredients]
[directions title=”Directions”]
- Prepare all vegetables and ingredients.
- Heat the ghee or oil in a large heavy based pot and fry the pancetta for 3 min, add the carrots, onion, celery, sweet paprika and the ground fennel seeds and gently sweat on a low heat for 10 minutes with the lid on.
- Then add the rainbow chard, garlic, and half the chopped herbs, keep stirring for 2 minutes then add the red wine, the chopped tomatoes and 1tsp Himalayan pink salt, give a good stir and then simmer for 10 minutes.
- Add the cannellini beans, the chicken bone broth, and with the lid on bring back to the boil and then simmer on the lowest setting for 30 minutes.
- When done, season with salt and pepper to taste and stir in the rest of the fresh herbs, finish with shavings of parmesan cheese.
[/directions]
