Minestrone soup

Cooking Soups Minestrone soup

A hearty minestrone soup full of healthy vegetables, pasta and bacon.

Lables: Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over high heat. Add bacon, onion, celery, carrot and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened and bacon is golden.
  2. Add stock, tomato paste, tomato and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender.
  3. Add pasta, beans, zucchini and peas. Simmer for 15 minutes or until pasta is tender. Stir in basil. Top with cheese. Serve.

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1 tbsp olive oil
4 rashers middle bacon, rind removed, chopped
1 medium brown onion, finely chopped
1 celery stalk, trimmed, finely chopped
1 large carrot, peeled, chopped
2 garlic cloves, crushed
4 cups salt-reduced vegetable stock
2 tbsp tomato paste
3 large ripe tomatoes, chopped
3/4 cup Vetta small shell dried pasta
400g can cannellini beans, drained, rinsed
2 small zucchini, chopped
1/2 cup frozen peas
1/2 cup roughly chopped fresh basil leaves
finely grated parmesan cheese, to serve

Adv

Autors
Preparation time
25
Cooking time
1:00
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Soups
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