Minestrone Soup


  • Preparation time: 20 minutes 
  • Cooking time: 45 minutes
  • Serves: 4 people


  • 2 bacon rashers, rind removed and chopped
  • Olive oil
  • 1 brown onion, peeled and chopped
  • 2 carrots, peeled and diced
  • 3 celery sticks, chopped
  • 1 potato, peeled and diced
  • 2 garlic cloves, crushed
  • 4 x cups of beef or vegetable stock
  • 1 x 300g can kidney or borlotti beans, rinsed and drained
  • 1 x 400g can of chopped tomatoes
  • 1/2 cup of small pasta (macaroni or fusilli)
  • Seasoning to taste
  • 1/3 cup chopped fresh parsley
  • Grated parmesan (optional)


  • Place the bacon, carrots, celery, potato, onion and garlic in a large saucepan with the olive oil and stir to combine.  
  • Cook, stirring over high heat for 5 minutes.
  • Add the stock, kidney or borlotti beans and tomatoes, cover and bring to boil.
  • Reduce heat and simmer, covered for 30 minutes or until the vegetables are just cooked through.
  • Increase heat to high and add pasta. Cook uncovered, stirring occasionally for 5 minutes or until pasta is al dente.  
  • Season with salt and pepper.
  • Garnish with parsley and top with grated parmesan if desired.
  • Serve with fresh crusty bread.
Category: Recipes

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