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Mighty Minestrone

June 17, 2016
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The weather’s getting colder.
Warm your bellies with this healthy, hearty soup.
Chockers with veggies, pasta and bacon, it’s great for the thermos!

You’ll need:

  • 4 rashers bacon
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 2 celery sticks, chopped
  • 1L beef stock
  • 2 Tbsp tomato paste
  • 2 tomatoes, roughly chopped
  • 400g can red kidney beans, drained
  • ½ cup frozen peas
  • 1 cup short pasta (fusilli or ditalini is good)

To make:

Heat a small amount of oil in a large saucepan. Add the bacon, onion, garlic, carrots, parsnip and celery, and cook over a high heat for 4-5 minutes or until onion has softened and bacon is cooked. Stir often.

Add the beef stock, tomato paste, tomatoes and beans to the pan. Cover and bring to the boil, then reduce heat to medium-low. Allow to simmer for 30 minutes, stirring occasionally, until vegetables are tender.

Increase heat and add peas and pasta. Cook, uncovered, until pasta is al dente. Season with salt and pepper, and enjoy!