Black Garlic Kitchen

Black Garlic Minestrone

Black Garlic gives a unique umami flavour to this classic hearty Italian minestrone soup: a meal in itself.

black garlic minestrone soup

Prep:  20 mins | Cook: 50 mins | Serves: 4

Ingredients

  • 3 tbsp olive oil
  • 1 onion – peeled and diced
  • 2 carrots – diced
  • 2 courgettes – diced
  • 200g smoked pancetta or smoked bacon lardons – chopped
  • 8 cloves Black Garlic – sliced
  • 1 tsp dried oregano
  • 1 x 400g tin chopped tomatoes in juice – drained
  • 1 x 400g tin cannellini beans – drained and rinsed
  • 2 tbsp tomato purée
  • 2 tbsp Black Garlic Paste
  • 1.2 litres chicken stock
  • 1 tsp Black Garlic Sugar or caster sugar
  • 1 bay leaf
  • Parmesan rind (optional)
  • 100g small pasta e.g. Ditalini
  • 100g green vegetable e.g. kale, chard or cabbage – shredded
  • Salt and freshly ground black pepper to taste
 

Garnish

Method

  • Heat the oil in a large saucepan. Gently fry the onion, carrots, courgette and pancetta or bacon lardons for 10 minutes.
  • Add the sliced Black Garlic cloves and oregano to the saucepan followed by the tomatoes and juice, beans, tomato purée, Black Garlic Paste, chicken stock, sugar, bay leaf and Parmesan cheese rind (if using). Bring to a simmer and cook for 30 minutes.
  • Add the pasta and the green vegetables to the saucepan. Cook for a further 10 minutes or until the pasta is cooked.
  • Season to taste with salt and freshly ground black pepper.
 
To Serve: ladle the Black Garlic Minestrone into bowls. Scatter with fresh basil leaves, grated Parmesan cheese and slices of Black Garlic cloves. Serve with BGK’s Black Garlic Bread Spirals.
 
Top Tip: the pasta will thicken the Black Garlic Minestrone – just add a little more chicken stock to achieve a thinner consistency.

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