Minestrone Soup
Ingredients
- 1 tbsp olive oil
- 150g / 5oz bacon, finely chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 800g/ 28oz crushed tomato (or 700g passata)
- 2 cups chicken stock/broth, low sodium
- 2 cups water
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 400g/ 14oz canned kidney beans, drained
- 1 tsp EACH salt and pepper
- 1 cup small pasta, like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta
- 1/4 cup parmesan, grated
Minestrone Vegetables (Note 1):
- 1 celery rib*, chopped 1.5cm / 1/2" pieces
- 1 large carrot*, peeled and diced 1.5cm / 1/2" pieces
- 1 zucchini*, chopped 1.5cm / 1/2" pieces
- 1 potato*, cut into 1.5cm / 1/2" pieces (peel if needed)
- 100g / 3oz green beans*, trimmed then cut into 2cm / 3/5" lengths
- 2oz/ 60g baby spinach (or frozen spinach, kale or similar – can leave out)
For serving – optional:
- More parmesan
- Chopped parsley
- Crusty bread for dunking!
Instructions
- 1
Heat oil over high heat in a very large pot.
- 2
Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion.
- 3
Cook until onion is translucent and bacon is light golden ~ 2minutes.
- 4
Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour.
- 5
Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper.
- 6
Stir, bring to simmer, then place lid on and adjust heat so it's simmering gently.
- 7
Simmer 20 minutes, then add potato and beans.
- 8
Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes.
- 9
Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper.
- 10
Serve, garnished with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side would certainly be the cherry on top!
