Mmmm Minestrone

Fragrant and hearty minestrone soup for a cold winter’s day. Minestrone is one of my favourite soups that everyone enjoys. It gets so many vegetables into my daughters and to mix it up a little for their entertainment I sometimes use dinosaur pasta instead of macaroni. I also prefer a little more bacon than suggested below but that’s just personal preference.

Ingredients

1 tbsp Vegetable oil
1 x Onion (diced)
4 x Bacon rashers (diced)
3 x sticks celery (diced)
1 large carrot (diced)
1/4 small cabbage (coarsely sliced)
1L Beef stock
500ml water (as needed while simmering)
1 x 140g tub Tomato paste
1/2 tsp dried mixed herbs
1 x 310g can Butter Beans or Mixed Beans
1 cup Macaroni (or pasta of choice)

Method

Toss the bacon, onion and garlic in oil in large saucepan and saute until lightly brown
Add the vegetables, water, stock cubes, mixed herbs and tomato paste. Season with salt and pepper
Simmer gently for 45 minutes
Shake in the pasta and the butter beans then simmer for another 15 minutes
Ladle into deep wide soup bowls and top with a heap of Parmesan

Notes

The recipe makes approx. 6 bowls of soup. If you feel the soup is a little too acidic on day 1 I suggest adding a little ground cinnamon instead of sugar to balance the flavours. If the soup thickens too much overnight simply add a little more water before reheating.

Minestrone

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