Name: Minestrone Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1 1⁄2 tblsps olive oil; 1 onion, finely chopped; 2 bacon rashers, finely chopped; 2 stalks celery, finely chopped; 1 carrot, peeled, finely chopped; 2 cloves garlic, crushed; 1 litre (4 cups) chicken stock; 2 x 410g cans crushed tomatoes; 400g can cannellini beans, drained; Salt and pepper, to taste; 1 cup maccheroni pasta; Crusty bread, to serve

Minestrone Soup

The perfect hearty meal for cooler days.

Serves 4

Prep

25M

Cook

25M

Total

50M

Soup can be made, and pasta cooked, up to four days ahead. Keep in the fridge, or freeze for up to two months.

Ingredients

1 1⁄2 tblsps olive oil

1 onion, finely chopped

2 bacon rashers, finely chopped

2 stalks celery, finely chopped

1 carrot, peeled, finely chopped

2 cloves garlic, crushed

1 litre (4 cups) chicken stock

2 x 410g cans crushed tomatoes

400g can cannellini beans, drained

Salt and pepper, to taste

1 cup maccheroni pasta

Crusty bread, to serve

Method

Heat 1 tblsp of the oil in a stockpot over a medium heat. Add onion, bacon, celery, carrot and garlic. Cook, stirring occasionally, for about 10 minutes, or until soft.

Add stock, tomatoes and beans. Bring to boil. Simmer, uncovered, stirring occasionally, for 25 minutes. Season. Remove from heat. Cool slightly.

Divide soup among four airtight containers. Seal with lids. Refrigerate.

Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Pour remaining oil into the palm of one hand. Rub hands together then work through pasta to coat. (This will prevent it from sticking together.) Divide among four airtight containers. Seal with lids. Refrigerate.

Before serving, combine one portion of soup with one portion of pasta in a heatproof serving bowl. Microwave until hot. Serve with crusty bread.

New Idea team