Bacon and risoni minestrone
Bacon and risoni minestrone
Ingredients
Bacon and risoni minestrone
- 3 bacon rashers, rind removed, finely chopped
- 1 leek, pale section only, halved lengthways, thinly sliced
- 2 carrots, peeled, finely chopped
- 2 cloves garlic, crushed
- 800 g can diced tomatoes
- 2 tsp finely chopped rosemary
- 2 large chicken stock cubes
- 8 cups (2 litres) boiling water
- 1/2 cup risoni
- 400 g can red kidney beans, rinsed
- 150 g green beans, cut into 3cm lengths
- 1/2 baguette (french breadstick), halved horizontally
- 3/4 cup grated tasty cheese
- 1/2 cup bought chunky basil dip, to serve
Steps
Bacon and risoni minestrone
- Heat a large heavy-based saucepan over moderately low heat. Add bacon, leek, carrot and garlic; cook and stir for 3 minutes or until browned. Add tomatoes, rosemary, crumbled stock cubes and boiling water. Bring to the boil over moderate heat. Reduce heat; simmer, uncovered, for 5 minutes or until thickened slightly. Stir in risoni; simmer, uncovered, for 8 minutes or until tender. Stir in beans; simmer for 2 minutes more or until heated.
- Meanwhile, preheat an oven-grill to high. Place bread on a baking tray. Sprinkle with cheese. Grill for 2 minutes or until golden.
- Ladle soup into serving bowls. Top with basil dip. Serve with cheese bread.