Australian Women’s Weekly NZ

Minestrone

SERVES 6 PREP + COOK TIME 40 MINUTES

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1 tablespoon extra virgin olive oil 4 rashers (250g) bacon, chopped coarsely

1 large (200g) brown onion, chopped coarsely

1 large (180g) carrot, chopped finely

2 stalks (200g) celery, trimmed, chopped finely

3 cloves garlic, crushed

¼ cup (70g) tomato paste

2 x 400g cans crushed tomatoes 2 litres (8 cups) chicken stock 400g can chickpeas, drained, rinsed

1½ cups (200g) small pasta shells 1 bunch (300g) spinach, trimmed, leaves chopped coarsely

1 cup (80g) grated parmesan cheese

Italian bread, for serving

1 Heat oil in a large saucepan over a medium-high heat; cook the bacon, stirring, for 2 minutes or until browned lightly. Add the onion, carrot, celery and garlic; cook, stirring, for 5 minutes. Add the paste and tomatoes; cook, stirring, for 2 minutes.

2 Add stock and chickpeas to the pan and bring to the boil. Reduce heat then simmer, covered, for 20 minutes.

3 Add pasta to pan; bring to the boil. Reduce heat; simmer, uncovered, for about 8 minutes or until pasta is tender. Stir in spinach, simmer a further minute or until spinach is just wilted. Serve soup sprinkled with cheese and with toasted Italian bread. Suitable to freeze. Not suitable to microwave.

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