Minestrone
SERVES 6 PREP AND COOK TIME 2 HOURS (+ STANDING TIME)
1 cup (200g) dried borlotti beans 2 tablespoons extra virgin olive oil 20g butter 2 medium (300g) brown onions, chopped coarsely 2 cloves garlic, crushed 3 bacon rashers, chopped 2 bay leaves 400g can diced tomatoes 2 litres (8 cups) chicken or vegetable stock 2 trimmed stalks (200g) celery, chopped finely 2 medium (240g) carrots, chopped finely ¾ cup (135g) small macaroni or soup pasta 1 medium (120g) zucchini, chopped finely 100g green beans, trimmed, chopped finely ⅓ cup torn fresh basil leaves ¼ cup (20g) finely grated parmesan
1 Place borlotti beans in a medium bowl; cover with water. Stand overnight; drain. Rinse under cold water; drain. 2 Heat oil and butter in a large saucepan over medium heat; cook onion and garlic, stirring, until onion softens. Add bacon; cook until lightly browned. Add bay leaves, borlotti beans, diced tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for about 1 hour or until beans are tender. 3 Add celery, carrot and pasta to soup; simmer, uncovered, for about 20 minutes or until carrot is tender. Add zucchini and beans; cook for a further 5 minutes. 4 Serve bowls of soup sprinkled with basil and parmesan. Suitable to freeze. Not suitable to microwave.