Taste

Minestrone Soup

Ingredients

• 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
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Method

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.