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Minestrone

Ingredients
  Olive oil/Vegetable oil 4 Tablespoon
  Bacon rashers 1 , rinds removed and diced
  Onions 1 , peeled and chopped
  Carrots 1 , peeled and sliced
  Potato 1 Small, peeled and diced
  Celery stalks 3 , sliced
  Cabbage heart 1⁄2 , shredded
  Leeks 2 , sliced
  Tomatoes 4 , peeled and chopped
  Frozen peas 4 Ounce, thawed
  Dried haricot beans 4 Ounce, soaked overnight in cold water
  Tomato puree 2 Tablespoon
  Chicken stock 1 3⁄4 Pint
  Dried mixed herbs 2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Spaghetti 1 Ounce, broken into pieces (raw)
  Grated parmesan cheese 2 Tablespoon (for serving)
Directions

GETTING READY
1) In a saucepan, heat oil and saute bacon until well coloured.
2) Stir in the onions, carrots, potatoes, celery, cabbage, leeks, tomatoes and peas.
3) Put the lid on and simmer for 5 minutes or until the vegetables are just tender, stirring occasionally.

MAKING
4) Pour of the water from beans and refresh under cold running water.
5) Stir in the beans with the tomato puree, mixed herbs and seasoning.
6) Pour the in stock and bring to the boil.
7) Put the lid on and simmer for 1 hour.

FINALIZING
8) Add the spaghetti 10 minutes before the end of cooking.
9) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
10) Seal, label, and freeze the container.

SERVING
11) Serve hot with Parmesan cheese on side.
12) If using frozen soup, in a saucepan, place the frozen soup and reheat gently on top of stove, stirring occasionally.
13) Serve as mentioned in step 9.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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