Minestrone Soup is tasty, healthy and satisfying with a delicious tomato flavour, bacon pieces and a variety of vegetables.. We use a big stock pot and make a large quantity as it freezes well. Serve with crusty bread or by itself. This soup also goes nicely with some parmesan sprinkled on top. My husband has really mastered this dish and it has become our favourite soup.
Serves approx 12
- 1/4 cup olive oil
- Approx 150 gm of diced bacon
- 2 onions
- 1 zucchini
- 4 yellow squash
- 6 sticks celery
- 5 carrots
- large tin of Edgell 4 Bean Mix 750g or 2 x 400g tins
- large tin of tomatoes 800g or 2 x 400g tins
- mixed herbs
- salt and pepper to taste
- jug of boiling water plus a bit more to top up
- 1 lid of Continental Chicken Stock Powder
- 1 lid of Continental Beef Stock Powder
- 1 cup of frozen green beans or fresh
- 1/2 box of Barilla Risoni Pasta
Optional: Broadbeans, cabbage, ham instead of bacon, corn, parsley, red kidney beans instead of 4 bean mix, spiral or penne pasta instead of risoni.
- Place the diced bacon and onion in the stockpot with approx 1/4 cup of olive oil. Sauté on a high heat for about 5 minutes.
- Add the rest of the diced vegetables, tin tomatoes and beans, frozen beans and give a good stir.
- Add the mixed herbs, salt and pepper, jug of boiling water and stock powder.
- Bring to a boil, add the pasta and then turn down the heat to simmer gently for up to 1 1/2 hours.
You can replace the stock powder and water with any stock of your choice. Some people prefer the ready made stock or they make their own.