Minestrone with full-flavoured olive oil
Ingredients
For
6
personnes
- 150g fresh peas (400g unshelled peas)
- 150g of fresh, shelled broad beans (600g of whole broad beans)
- 50g of spinach
- 2 courgettes (or 1 large one)
- 2 stalks of celery
- 3 carrots
- 200g of flat beans
- 150g of smoked bacon
- 2 onions
- 125g pasta (small)
- 1 small tin of white beans
- 3 tablespoons of full-flavoured olive oil
- 2 to 2.5 litres of chicken stock
- 3 cloves of garlic
- 1 sprig of fresh thyme
- 30g of Parmesan
- Salt, freshly ground pepper
Tip
We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO), or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Discover our other recipe too: Quick minestrone
Instructions
- Shell the peas and broad beans. Blanch the broad beans, cool them under cold water and peel them.
- Wash and cut the spinach leaves into thin strips. Peel and dice the carrots and courgettes. Cut the celery into rounds. Trim the ends off the flat beans and cut them into pieces. Peel and finely slice the onions.
- In a large saucepan, fry the smoked bacon with the finely sliced onions. Add the peas, flat beans, carrots, courgettes, celery and chicken stock (adjust the quantity according to the volume of your vegetables). Season with salt and pepper, then add the thyme and crushed garlic cloves. Cook for 15 minutes.
- Meanwhile, finely chop the basil (set aside a few large leaves for serving). Set aside.
- Add the pasta to the saucepan and cook according to the instructions on the packet. Three minutes before the pasta is ready, add the broad beans and spinach.
- Finish the minestrone by adding the white beans, the full-flavoured olive oil and the basil. Adjust the seasoning. Serve with a few shavings of Parmesan and roughly chopped basil leaves.
Tip
We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO), or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Discover our other recipe too: Quick minestrone
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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