- 0:25 Prep
- 1:00 Cook
- 4 Servings
- Advanced
A hearty minestrone soup full of healthy vegetables, pasta and bacon.
Ingredients
- 1 tablespoon 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 Massel vegetable liquid stock
- 2 tablespoons 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
Method
- Step 1Heat 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.
- Step 2Add 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.
- Step 3Add pasta, beans, zucchini and peas. Simmer for 15 minutes or until pasta is tender. Stir in basil. Top with cheese. Serve.
Nutrition
1723 kj
Energy
12.3g
Fat Total
3.8g
Saturated Fat
11.3g
Fibre
22.8g
Protein
29mg
Cholesterol
1981mg
Sodium
48.3g
Carbs (total)
All nutrition values are per serve
Notes
Spice up your minestrone by using 4 slices of spicy pancetta instead of the bacon.
- Author: Cathie Lonnie
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0
