Minestrone Soup
Ingredients
- 4 1/2 oz Into strips
- 1 can Kidney beans
- 1 can Canned tomatoes
- 3 Carrots
- 3 stalks Celery
- 1 Tbsp Thyme leaves
- 3 large cloves Garlic
- 3 1/2 oz .5 oz. macaroni
- 1 Tbsp Olive oil
- 1 large Onion
- 8 servings Some parmesan to serve
- 8 servings Salt and pepper
- 1/4 Savoy cabbage
- 2 Tbsps Tomato purée
- 2 large Tomatoes into 8ths
- 1 1/4 qt Vegetable stock
Directions
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1
Heat the oil in a very large pan that has a close fitting lid. Then add the celery, bacon, onion, carrot and garlic. Fry this off for about 5 to 7 minutes until it has softened a little. No colour is needed on the vegetables, so make sure the heat isnt too high that they become brown, but high enough the vegetables sweat and soften.
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2
Add the tomato pure and the thyme leaves, stir through and cook for about 30 seconds.
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3
Add the stock, the tin of tomatoes, fresh tomatoes, and a little salt and pepper. Stir everything through, set the heat so that your soup is on a gentle simmer, cover and cook for about 25 minutes or until the vegetables are cooked al dente.
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4
Add the pasta and cook until the pasta is ready. Follow the timing instructions on the packet, but this is normally about 7 minutes.
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5
Add the cabbage and the beans and cook until the cabbage has wilted. This will take about 5 minutes.Check for seasoning and add some salt and pepper if needed before serving.
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6
Sprinkle a little parmesan over each bowl of soup.
More Details
Source
Spoonacular
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