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How To Make Minestrone-Style Soup

SERVES 4–6. This recipe is based on Italian minestrone soup – but it is a quicker version.

4 rashers streaky bacon, sliced into small strips
1 tablespoon sunflower or vegetable oil
1 medium onion, chopped finely
2 carrots, diced into small cubes
1 celery stick, chopped
1 green pepper, diced
A handful of frozen green beans, defrosted and sliced into 1cm lengths
2 garlic cloves
½ teaspoon dried marjoram or oregano
500ml passata or 400g canned chopped tomatoes
1 litre vegetable or chicken stock (see
150g dried small pasta shapes
200g canned cannellini beans

Step 1:
In a large saucepan, fry the bacon gently and add the oil.

Step 2:
Add all the fresh and frozen vegetables, and cook them gently with the bacon over a low heat for 10 minutes Stir in the garlic, herbs and passata or canned tomatoes.
Step 3:
Add the stock and bring to the boil, then turn down the heat and simmer for 30 minutes.
Step 4:
Stir in the pasta and cook for 10 minutes.
Step 5:
Add the cannellini beans and cook for 5 minutes. Sprinkle with a little of your favourite cheese and serve with some crusty bread.

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This article originally came from the book 'Good Home Cooking' at How To Books.

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