Minestrone Soup
Minestrone soup is a perfect warmer for a brisk winter day. This particular hearty minestrone is also a great choice for the ordinary and non-special days in life when you just want to relax and enjoy.
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
(COOK TIME: 60+ min)
Medium
Ingredients
-
1
tablespoon
extra virgin olive oil
-
125
g
rindless bacon rashers, chopped
-
1
large brown onion, chopped
-
2
cloves
garlic, crushed
-
1
large carrot, peeled and diced
-
2
celery stalks, diced
-
1
medium potato, peeled and diced
-
400
g
bottle Mutti ‘Passata’ Tomato Puree
-
1
litre
beef stock
-
2
teaspoons
dried Italian herbs
-
400
g
can Red Kidney Beans
(drained and rinsed)
-
1/2
cup
small macaroni pasta
-
2
cups
finely shredded cabbage
-
1/2
cup
fresh or frozen peas
-
ground black pepper
-
1/3
cup
chopped fresh parsley
-
shaved parmesan cheese, to serve
Did you know?
There is no one set recipe for minestrone.
We also recommend this vegan minestrone recipe
Share the ingredient list
Did you know?
There is no one set recipe for minestrone.
We also recommend this vegan minestrone recipe
Minestrone Soup: Method
- Heat oil in a large saucepan or stockpot over a medium heat. Add bacon and onion and cook 5 minutes, stirring occasionally. Add garlic, carrot, celery and potato and cook, stirring for 2 minutes longer. Add Mutti ‘Passata’ Tomato Puree, stock, herbs and 2 cups water. Bring to the boil. Reduce heat and simmer, uncovered, for 40 minutes, stirring occasionally.
- Add kidney beans, pasta, cabbage and peas. Simmer 15 minutes, stirring frequently. Add more water if the minestrone soup becomes too thick. Season with pepper and stir in parsley.
- Serve minestrone topped with Parmesan cheese.
