Minestrone soup is a perfect warmer for a brisk winter day.
This particular hearty minestrone is also a great choice for the ordinary and non-special days in life when you just want to relax and enjoy.
1 tablespoon extra virgin olive oil
125 g rindless bacon rashers, chopped
1 large brown onion, chopped
2 cloves garlic, crushed
1 large carrot, peeled and diced
2 celery stalks, diced
1 medium potato, peeled and diced
400 g bottle Tomato Puree
1 litre beef stock
2 teaspoons dried Italian herbs
400 g can Red Kidney Beans (drained and rinsed)
1/2 cup small macaroni pasta
2 cups finely shredded cabbage
1/2 cup fresh or frozen peas
ground black pepper
1/3 cup chopped fresh parsley
shaved Parmigiano Reggiano cheese, to serve
- Heat oil in a large saucepan or stockpot over a medium heat. Add bacon and onion and cook 5 minutes, stirring occasionally. Add garlic, carrot, celery and potato and cook, stirring for 2 minutes longer. Add Tomato Puree, stock, herbs and 2 cups water. Bring to the boil. Reduce heat and simmer, uncovered, for 40 minutes, stirring occasionally.
- Add kidney beans, pasta, cabbage and peas. Simmer 15 minutes, stirring frequently. Add more water if the minestrone soup becomes too thick. Season with pepper and stir in parsley.
- Serve minestrone topped with Parmesan cheese.
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