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Minestrone Soup
Minestrone Soup
3 tbsp Pellegrino Extra Virgin Olive Oil
120gm bacon, roughly chopped
4 sticks of celery, finely chopped
3 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, crushed
2 x 400gm tins Italian tomatoes
4 cups chicken stock
400gm tin Cannellini beans, drained and rinsed
50gm stelline pasta
40gm chopped parsley
salt and pepper
shaved parmesan cheese
Heat oil in a large saucepan and add bacon, celery, carrots, and onion and saute until softened.
Add garlic and tomatoes, crushing as you stir. Add stock, salt and pepper, bring to the boil and simmer gently for 20 minutes or until vegetables are soft.
Add drained Cannellini beans and pasta. Continue to simmer gently for another 20 minutes. Add more stock and seasonings if required, then toss in the parsley.
Serve hot, sprinkled with parmesan and serve with a crusty bread such as ciabatta.
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