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

  • 40 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


  • 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


  • 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.


Suitable to freeze. Not suitable to microwave.