Minestrone Soup

Image of a bowl of Brendie's minestrone soupI think everyone has a recipe for minestrone soup! This one is really veggie-filled and is a real winner. It’s great to freeze but don’t add the pasta till you are heating the soup up again.

Wot u need
Two medium onions chopped
2 stalks of celery chopped
1/4 white cabbage shredded
2 large carrots chopped in circles and quartered
1.5 litres ham stock (three stock cubes)
1 400g tin chopped tomatoes.
1 tbsp tomato puree
1 tin barlotti beans
2 garlic cloves minced
Penne pasta
Flat leaf parsley
4 slices cooked smoked back bacon.
olive oil
Salt and pepper
Parmasan to serve

Wot u do
Stick a good glug of olive oil in a pot and cook off the onions and garlic till translucent – five mins. Add the carrot, celery and cabbage and cook quickly for a further two minutes. Add the tomatoes, puree and stock and bring to the boil. Season. Cover and cook slowly for 1 hr. Fry the bacon and cut into small pieces – add during the slow cooking time. Add barlotti beans and 3 tbsp parsley. For last 10 mins add 25 penne pasta pieces. Check seasoning. Add more water if required.

Serves 8 – sprinkle with parmesan. Can be frozen.

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