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This
classic Italian minestrone soup is packed with flavor and
nutrients and is hearty enough to be eaten as a light meal
in its own right.
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| 2
tablespoons extra
virgin olive oil |
| ½
red onion—diced |
| ½
carrot—diced |
| ½
stick celery—diced |
| 1
clove garlic—minced (crushed) |
| 1
rasher bacon—finely chopped |
| 1
cup canned tomatoes—chopped |
| 3
cups vegetable stock |
| ½
teaspoon sea salt |
| ¼
teaspoon freshly ground black pepper |
| ¼
cup small pasta shapes |
| ¼
cup green peas |
| ½
zucchini (courgette)—cut in half lengthways and thinly
sliced into half-moons |
| ½
cup canned cannellini
or borlotti beans—rinsed and drained |
| 1
tablespoon finely chopped fresh parsley |
| finely
grated Parmesan or romano cheese |
HEAT
1 tablespoon of the oil in a large saucepan and cook the bacon
for 2 minutes, stirring occasionally. ADD the onion, carrot
and celery and cook, covered, 3 minutes. STIR again and cook,
covered, for another 3 minutes. ADD the garlic and cook for
a minute, stirring regularly. ADD the tomatoes, stock, salt
and pepper and stir to combine. BRING to the boil, cover, reduce
the heat to medium and simmer for 10 minutes. ADD the pasta,
peas, zucchini and beans, stir to combine, increase heat to
medium-high and cook, covered for another 10 minutes until pasta
is tender. REMOVE from the heat and stir through the parsley
and reserved tablespoon of olive oil. SERVE in bowls sprinkled
with a little grated Parmesan or romano cheese.
Tip:
If you don't eat meat use soy bacon in place of real bacon.
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