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Minestrone soup
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Prep Time:
20 minutes
20 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
65 minutes
65 minutes
Embrace the frugal and flavorful essence of Italian cuisine with this classic minestrone soup recipe. A hearty one-pot dish that is comforting, warming, and nourishing. Easily adaptable with pantry staples, this budget-friendly soup is perfect for any meal. Try different variations like vegetarian, meatball, green spring-inspired, or cheesy garlic-bread-topped for a delicious twist.
Ingredients:
- 3 bacon rashers, rind removed, roughly chopped
- 2 carrots, peeled, chopped
- 2 celery sticks, chopped
- 1 desiree potato, peeled, chopped
- 1L (4 cups) beef style liquid stock
- Mutti Polpa Finely Chopped Tomatoes 400g
- 400g can Red Kidney Beans, rinsed, drained
- 80g (1 cup) small shell pasta
- 82.50 ml chopped fresh continental parsley
Instructions:
- Combine the bacon, carrots, celery, and potato in a large saucepan. Cook over high heat, stirring often, uncovered, for 5 minutes.
- Combine garlic, beef stock, tomatoes, and red kidney beans in a pan. Cover and bring to a boil, then reduce heat to medium-low. Simmer covered, stirring occasionally, for 30 minutes or until vegetables are tender. (See note for freezing instructions).
- Turn up the heat to high and toss in the pasta. Cook uncovered, stirring occasionally, until the pasta is perfectly al dente according to the package instructions. Season with salt and pepper, then transfer to serving bowls and garnish with fresh parsley. Serve right away.