Minestrone Soup

Ingredients

  • 1 x Tbsp olive oil
  • 2 garlic cloves, crushed
  • 4 bacon rashers, rind removed, roughly chopped (Optional)
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery sticks, chopped
  • 1 litre stock
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can bean mix, rinsed, drained
  • 1 cup frozen peas
  • 1-2 zucchini, chopped
  • 6 mushrooms, sliced
  • 1 cup cabbage or Brussel sprouts, shredded
  • 2 cup shell or risoni pasta (OR gluten free alternative such as quinoa)
  • 1tsp Mixed Herbs
  • Salt and Pepper, to taste

Method

  • Heat olive oil and garlic in large saucepan. Cook bacon, onion, carrot, and celery. Stir and cook for 3 minutes or until onion is soft.
  • Add stock, tomatoes and beans. Bring to the boil, simmer, cover for 25 minutes or until vegetables are tender. Stir occasionally.
  • Add peas, zucchini, cabbage, herbs and pasta. Boil uncovered for 8-10 mins. Stir through bean mix.
  • Serve with salt and pepper to taste.