Wednesday, June 13, 2012


Minestrone Soup


  • 3 bacon rashers, rind removed, roughly chopped
  • 2 carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 1 desiree potato, peeled, chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) beef stock
  • 1 300g can red kidney beans, rinsed, drained
  • 1 425g can rich and thick finely chopped tomatoes 
  • 40g (1/2 cup) 3-minute rollini pasta 
  • Salt & freshly ground black pepper
  • 1/3 cup chopped fresh continental parsley


  1. Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
  2. Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. 
  3. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately with crusty bread.


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The Boutique Markets Team