Recipe

Minestrone

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

Aug 29, 2014 2:00pm
  • 40 mins preparation
  • 40 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Minestrone
  • 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

Minestrone
  • 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.

Notes

Suitable to freeze. Not suitable to microwave.

The Latest from Food To Love