Name Minestrone soup 2


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* 9 teaspoons olive oil
* 4 rashers streaky bacon, cut into matchsticks
* 1 onion, chopped
* 2 carrots, chopped
* 2 sticks celery, chopped
* 250g (8oz) white cabbage, roughly shredded
* 1 courgette (zucchini), diced
* 125 g (4 oz) French beans, cut into2.5cm (1 in) lengths
* 1.5 litres (2 1/2 pints/6 cups) chicken stock
* 440g (14 oz) can tomatoes
* salt and pepper
* 125 g (4 oz / 3/4 cup) macaroni
* 3 teaspoons chopped fresh parsley
* freshly grated Parmesan cheese, to serve

1. In a large saucepan, heat olive oil. Add bacon, onion, carrots and celery. Cook gently until beginning to soften.
2. Add cabbage, courgette (zucchini), beans, stock and tomatoes and season with salt and pepper. Bring to the boil, cover and simmer for about 2 hours.
3. Add macaroni. Cook for a further 10-15 minutes until macaroni is tender. Add parsley. Serve with Parmesan cheese handed separately.

Serves: 6-8

Variation: Vary the vegetables according to taste and availability. Soaked haricot beans may be added at the beginning of the cooking time. Pesto may be stirred in before serving. Add to taste.

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