2 stalks celery finely chopped (around a cup full)
1 leek quartered longwise and finely chopped
2 courgettes quartered longwise and chopped
½ red capsicum finely chopped
2 carrots finely peeled and finely chopped
2 rashers of bacon with the fat removed, chopped
2 400g cans chopped tomatoes
4 cups chicken stock
1 tsp sugar
1 420g can white beans – Cannelini, butter beans, haricot beans…
1/3 cup soup pasta – risoni, alphabets, tiny macaroni
Handful of chopped parsley
Salt and pepper
Instructions
Heat the oil in a large saucepan and toss in the
onion, garlic, celery and leek and stir until
beginning to soften. Add the bacon, cook for two
more minutes.
Add the other vegetables and cook over a gentle
heat for around 10 minutes, stirring frequently,
until vegetables begin to soften. Add the
tomatoes, stock, sugar, salt and pepper and simmer
for 10 minutes, if you like your soup vegetables
very soft cook them longer but I like them to
retain their texture.
When the vegetables are tender add the beans, pasta and parsley and
simmer a further 10 minutes, stirring frequently to
prevent the pasta from sticking to the base of the
pan. Taste and add salt or pepper as required.
Cooks tip- Soup pasta are generally very small
pasta shapes but use whatever you have. Soups like
casseroles often taste better the following day so
take the leftovers to work for lunch.
Originally Submitted
8/15/2011
0 Out of 5 from
0 reviews
You can add this Minestrone Soup recipe to your own private DesktopCookbook.
