Minestrone Soup

                                                                                     

Ingredients

• 3 bacon rashers, rind removed, roughly chopped
• 2 carrots, peeled, chopped
• 2 celery sticks, chopped
• 1 desiree potato, peeled, chopped
• 2 garlic cloves, crushed
• 1L (4 cups) beef stock
• 1 x 300g can red kidney beans, rinsed, drained
• 1 x 425g can rich and thick finely chopped tomatoes
• 40g (1/2 cup) 3-minute short pasta
• Salt & freshly ground black pepper

Directions

1.    Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.

2.    Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).

3.    Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

Utensils List

• Large Saucepan
• Pan
• Serving Bowls
• Cutting Board
• Knife

Ingredient List

• Bacon
• Carrots
• Celery Sticks
• Potato
• Garlic Cloves
• Beef Stock
• Red Kidney Beans
• Tomatoes
• Pasta
• Black Pepper