This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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.