It’s been more than a little chilly in Brisbane over the last few days! A tummy warming soup was in order so I knocked up a pot of Minestrone.
It was so delicious….better than I remember Minestrone tasting. The best part was there were left overs so I get to enjoy it again tomorrow!
based on recipe from taste.com.au
3 bacon rashers, rind removed, roughly chopped
3 carrots, peeled, chopped
20 green beans, chopped
1 desiree potato, peeled, chopped
2 garlic cloves, crushed
1L (4 cups) chicken stock
1 300g can butter beans, rinsed, drained
2 x 425g cans chopped tomatoes
1 cup pasta
Salt & freshly ground black pepper
Parmesan cheese, to serve
Place the bacon, carrots, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
Add the chicken stock, butter beans, green 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.
Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 8 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls. Add finely sliced parmesan cheese (I used a peeler to create fine curls). Serve immediately.