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.
2 tablespoons extra virgin olive
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 — cut in half lengthways and thinly sliced into
½ cup canned cannellini beans — rinsed and drained
1 tablespoon finely chopped fresh parsley
finely grated Parmesan 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 cheese.