Easy Minestrone Soup
|Zucchini||7 Ounce (Courgettes)|
|Fatty pork/Bacon||1⁄4 Pound|
|Diced carrots||5 Ounce|
|Tomatoes||2 , skinned|
|Vegetable bouillon cube||1|
|Crushed garlic||3 Clove (15 gm)|
|Grated parmesan cheese||2 Ounce|
|Olive oil||4 Tablespoon|
|White haricot beans||1⁄4 Pound|
Wash the celery and cut into matchstick (julienne) strips.
Rinse and top and tail the zucchini (courgettes).
Cut in 4 lengthwise and then into dice.
Remove the green part of the leeks, the base and the outer skin.
Slice in 4 lengthwise, rinse and dice.
Cut the fatty pork or bacon into small strips.
Put the fatty pork or bacon and the carrots into a large casserole with 3 1/2 cups (750 ml/1 1 1/4 pints) of hot water.
Cover and microwave on HIGH for 5 minutes.
Add the celery, zucchini (courgettes), leeks and tomatoes to the casserole and crumble the bouillon (stock) cube over.
Cover and microwave on HIGH for 10 minutes.
Rinse the basil leaves, pat dry on kitchen paper and chop.
Pound the garlic and basil together in a pestle and mortar or puree in a food processor.
Add the Parmesan and olive oil and liquidize to a fine puree.
Pour this into a soup tureen.
Stir the haricot beans into the casserole, cover and micro wave on HIGH for a further 3 minutes.
Pour a little of this mixture over the Parmesan and basil puree and stir until blended.
Add the remainder of the soup slowly, stirring constantly.
Add salt and pepper to taste.