Name: Minestrone
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 3 bacon rashers, chopped coarsely; 1 large brown onion, chopped coarsely; 1 large carrot, chopped finely; 2 stalks celery, trimmed, chopped finely; 3 cloves garlic, crushed; 1/4 cup (70g) tomato paste; 2 400g cans crushed tomatoes; 2 litre chicken stock; 1 cup (100g) small pasta shells; 400 gram can chickpeas, drained, rinsed; 1 bunch spinach, trimmed, leaves chopped coarsely; 1/2 cup (40g) grated parmesan cheese; italian bread, to serve

Minestrone

Get cozy on the couch with a warm bowl of this hearty minestrone.

Serves 6

Prep

40M

Cook

40M

Total

1H 20M

Ingredients

1 tablespoon olive oil

3 bacon rashers, chopped coarsely

1 large brown onion, chopped coarsely

1 large carrot, chopped finely

2 stalks celery, trimmed, chopped finely

3 cloves garlic, crushed

1/4 cup (70g) tomato paste

2 400g cans crushed tomatoes

2 litre chicken stock

1 cup (100g) small pasta shells

400 gram can chickpeas, drained, rinsed

1 bunch spinach, trimmed, leaves chopped coarsely

1/2 cup (40g) grated parmesan cheese

italian bread, to serve

Method

1.Heat the oil in a large saucepan over a medium-high heat; cook the bacon, stirring, for 2 minutes or until browned lightly. Add the onion, carrot, celery and garlic; cook, stirring, for 5 minutes. Add the paste and tomatoes; cook, stirring, for 2 minutes.

2.Add stock to pan; bring to the boil. Reduce heat; simmer, covered, for 20 minutes.

3.Add pasta and chickpeas to pan; bring to the boil. Reduce heat; simmer, uncovered, for about 8 minutes or until pasta is tender. Stir in spinach, simmer a further minute or until spinach is just wilted. Serve soup sprinkled with cheese and with toasted Italian bread.