There is a chill in the air as the Autumn weather kicks in and winter is on the way. And you might be looking for easy to prepare and hearty recipes to enjoy at home with your loved ones.
It’s soup weather and what better way to celebrate than with a bowl of hearty minestrone soup.
Not only is this dish super warming, but it is also healthy and filling.
This dish pairs perfectly with blustery cold nights on the couch, snuggled up with someone you love.
What you’ll need:
Bacon rashers, rind removed, roughly chopped.
2 carrots, peeled, chopped.
2 celery sticks, chopped.
1 potato peeled, chopped.
2 garlic cloves, crushed.
1L (4 cups) beef style liquid stock.
400g can chopped tomatoes.
400g can red kidney beans, rinsed, drained.
80g (1 cup) small shell pasta.
1/3 cup chopped fresh continental parsley.
Place the bacon, carrots, celery and potato in a large saucepan and stir to combine. Cook over high heat, uncovered, often stirring, for 5 minutes.
Add the garlic, beef stock, tomatoes and red kidney beans to the pan, cover and bring to the boil.
Reduce heat to medium-low. Simmer, covered, occasionally stirring, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
Increase heat to high. Add pasta and cook, uncovered, occasionally stirring, following packet directions or until pasta is al dente. Season with salt and pepper.
Ladle into serving bowls and sprinkle with parsley. Serve immediately.