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The best minestrone soup
Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.
Ingredients
Cups Metric
- 1 tablespoon olive oil
- 150 g bacon (finely chopped)
- 1 Onion (chopped)
- 2 cloves garlic (minced)
- 700 g crushed tomatoes
- 2 cups chicken stock/broth low sodium
- 2 cups water
- 3 tablespoon tomato paste
- 2 teaspoon Worcestershire
- 400 canned kidney beans(drained)
- 1 teaspoon EACH salt and pepper
- 1 Cup small pasta(like ditalini tiny shells risoni/orzobaby macaroni alphabet
- 1⁄4 Cup parmesan(grated)
MINESTRONE VEGETABLES (NOTE 1)
- 1 celery rib
- 1 large carrot peeled and diced 2cm
- 1 zucchini
- 1 potato
- 100 g green beans
- 60 g baby spinach or frozen spinach
FOR SERVING - OPTIONAL
- more parmesan
- Chopped parsley
- Crusty bread for dunking!
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Directions
Heat oil over high heat in a very large pot.Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion.Cook until onion is translucent and bacon is light golden ~ 2minutes.
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Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour.
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Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper.Stir, bring to simmer, then place lid on and adjust heat so it's simmering gently.
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Simmer 20 minutes, then add potato and beans.
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Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes.
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Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper.
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Serve, garnished with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side would certainly be the cherry on top!
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