Minestrone soup is by far one of the best dishes to enjoy for dinner. From the deliciously rich Italian-inspired flavours to the ingredients list that is absolutely packed with all the good stuff, there’s nothing more enjoyable than this comforting soup.
This recipe is not only incredibly easy to whip up but it’s also super adaptable to different tastebuds. So if you’re dying to use up some left over veggies, throw them into the mix and the flavour will still come out mouth-wateringly good! Enjoy!
- 3 bacon rashers, rind removed, roughly chopped
- 2 carrots, peeled, chopped
- 2 celery sticks, chopped
- 1 desiree potato, peeled, chopped
- 2 garlic cloves, crushed
- 1L (4 cups) beef style liquid stock
- 400g can chopped tomatoes
- 400g can red kidney beans, rinsed, drained
- 80g (1 cup) small shell pasta
- 1/3 cup chopped fresh continental parsley
- Place bacon, carrots, celery and potato in large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
- Add garlic, beef stock, tomatoes and red kidney beans to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
- Increase heat to high. Add pasta and cook, uncovered, stirring occasionally until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.