Name: Minestrone Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 servings
Ingredients: 1 tbsp olive oil; 150g / 5oz bacon (finely chopped); 1 onion (chopped); 2 garlic cloves (minced); 800g/ 28oz crushed tomato (or 700g passata); 2 cups chicken stock/broth (low sodium); 2 cups water; 3 tbsp tomato paste; 2 tsp Worcestershire sauce; 400g/ 14oz canned kidney beans (drained); 1 tsp EACH salt and pepper; 1 cup small pasta (like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta); 1/4 cup parmesan (grated); 1 celery rib (chopped 1.5cm / 1/2" pieces); 1 large carrot (peeled and diced 1.5cm / 1/2" pieces); 1 zucchini (chopped 1.5cm / 1/2" pieces); 1 potato, cut into 1.5cm / 1/2" pieces (peel if needed); 100g / 3oz green beans (trimmed then cut into 2cm / 3/5" lengths); 2oz/ 60g baby spinach (or frozen spinach, kale or similar - can leave out); More parmesan; Chopped parsley; Crusty bread for dunking!

Instructions

Heat oil over high heat in a very large pot.
Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion.
Cook until onion is translucent and bacon is light golden ~ 2minutes.
Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour.
Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper.
Stir, bring to simmer, then place lid on and adjust heat so it's simmering gently.
Simmer 20 minutes, then add potato and beans.
Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes.
Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper.
Serve, garnished with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side would certainly be the cherry on top!

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Instructions

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