Makes 8 serves
Prep time | 20 minutes
Cooking time | 20 minutes
There is no definitive recipe for minestrone. The word itself loosely translates to “big soup”, and is a hearty, peasant-style meal traditionally using vegetables grown in the garden. This is my version.
• 1 tablespoon olive oil
• 4 rashers bacon, rind removed, cut into strips
• 2 carrots, peeled and diced
• 2 celery stalk, diced
• 2 onions, peeled and diced
• 1 large or 2 small potatoes, peeled and diced
• 800g tin crushed tomatoes
• 1 litre beef stock
• 250g dried pasta (shells, spirals or other short pasta)
• 400g tin cannellini beans (or red kidney beans, if preferred)
• salt and pepper, to taste
1. In a large pot over medium heat, warm the olive oil and add the bacon. Cook for 2-3 minutes or until the bacon is starting to brown.
2. Add the diced carrots, celery, onion and potato and stir to combine. Cook for 5 minutes or until the vegetables are softening and just starting to brown.
3. Add the tomatoes and stock and bring to the boil. Add the dried pasta and boil for 8 min utes or until the pasta is al dente.
4. Add the beans and bring back to a simmer.
5. Taste and season with salt and pepper. Serve with some grated parmesan and bread.