Minestrone style Soup
Instructions:
- This recipe is based on Italian minestrone soup – but it is a quicker version.
- 4 rashers streaky bacon, sliced into small strips
- 1 tablespoon sunflower or vegetable oil
- 1 medium onion, chopped finely
- 2 carrots, diced into small cubes
- 1 celery stick, chopped
- 1 green pepper, diced
- A handful of frozen green beans, defrosted and sliced into 1cm lengths
- 2 garlic cloves
- 1â„2 teaspoon dried marjoram or oregano
- 500ml passata or 400g canned
- chopped tomatoes
- 1 litre vegetable or chicken stock
- 150g dried small pasta shapes
- 200g canned cannellini beans
- In a large saucepan, fry the bacon gently and add the oil.
- Add all the fresh and frozen vegetables, and cook them gently with the bacon over a low heat for 10 minutes
- Stir in the garlic, herbs and passata or canned tomatoes.
- Add the stock and bring to the boil, then turn down the heat and simmer for 30 minutes.
- Stir in the pasta and cook for 10 minutes.
- Add the cannellini beans and cook for 5 minutes. Sprinkle with a little of your favourite cheese and serve with some crusty bread.
- Storage
- Any leftover soup will keep in the fridge for 2–3 days and freeze for up to 2 months.