Hearty Minestrone Soup

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

Method

  1. 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.
  2. Add kidney beans, pasta, cabbage and peas. Simmer 15 minutes, stirring frequently. Add more water if the soup becomes too thick. Season with pepper and stir in parsley. Serve topped with Parmesan cheese.

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