The warming Minestrone Soup is sure to make the cold winter night’s more bearable!
Ingredients (serves 2)
1 tablespoon olive oil
2 rashers middle bacon, rind removed, chopped
1/4 medium brown onion, finely chopped
1 celery stalk, trimmed, finely chopped
1/2 large carrot, peeled, chopped
1/2 large potato, peeled and diced
1 garlic cloves, crushed
2 cups salt-reduced beef stock
1 tablespoons tomato paste
1/4 cup small shell dried pasta
100g kidney beans, drained, rinsed
1/2 small zucchini, chopped
1/4 cup frozen peas
1/2 cup of tomato puree
1 cabbage leaf, finely shredded
finely grated parmesan cheese, to serve
Heat oil in a large saucepan over high heat. Add bacon, onion, celery, carrot, potato and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened and bacon is golden.
Add stock, tomato paste, tomato puree and 1/4 cup cold water.
Bring to the boil.
Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender.
Add pasta, beans, zucchini, cabbage and peas.
Simmer for 15 minutes or until pasta is tender.
Top with cheese, parsley and basil. Serve.