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Recipe

Minestrone Soup

Ingredients

  • 3 bacon rashers, rind removed, roughly chopped
  • 2 carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 1 potato, peeled, chopped
  • 2 garlic cloves, crushed
  • 4 cups beef liquid stock
  • 400g finely chopped tomatoes
  • 400g can red kidney beans, rinsed, drained
  • 1 cup small shell pasta
  • 1/3 cup chopped fresh continental parsley

Instructions

  • Place the bacon, carrots, celery, and potato in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring regularly, for approx. 5 minutes.
  • Add the garlic, beef stock, tomatoes and red kidney beans to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until vegetables are tender.
  • Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, until pasta is al dente. Season with salt and pepper.
  • Fill freezer cubes to the 1 cup line, allow to cool, then pop on lid and its ready to freeze.