Minestrone
SERVES 6 PREP + COOK TIME 40 MINUTES
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.