Minestrone soup

Serve this warm and filling soup with some fresh crusty bread to create a winter's meal. 

Preparation Time

20 minutes

Cooking Time

45 minutes

Ingredients (serves 4)

• 3 bacon rashers, rind removed, roughly chopped
• 2 carrots, peeled, chopped
• 2 celery sticks, chopped
• 1 desiree potato, peeled, chopped
• 2 garlic cloves, crushed
• 1L (4 cups) beef stock
• 1 300g can red kidney beans, rinsed, drained
• 1 425g can rich and thick finely chopped tomatoes (Ardmona brand)
• 40g (1/2 cup) 3-minute rollini pasta (Nanda brand)
• Salt & freshly ground black pepper
• 1/3 cup chopped fresh continental parsley

 

Method

1. Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
2. Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
3. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

Notes

Serving suggestion: Crusty white bread.