I love a hearty and filling Quick Minestrone Soup on a cold winter’s night… with some crusty buttered bread it makes for a wholesome and delicious meal. This recipe is nice and FAST too – just what Mums need!
Quick Minestrone Soup
4
servings10
minutes6
hours400
kcal6
hours10
minutesHearty and nourishing, this quick minestrone soup packs pasta, beans, and fresh vegetables in a rich tomato broth. A speedy comfort meal that’s wholesome, warming, and budget-friendly.
Keep the screen of your device on
Ingredients
1 number Brown Onion-finely diced
1 tsp Crushed Garlic
1 tbsp Butter
3 cups Beef stock -(vegetable stock for a vegetarian version)
0.33 gram Penne Pasta
2 number Bacon rashers-chopped finely (omit for vegetarian version)
1 number Celery stalk -including leaves
1 number Can Crushed Tomato
1 number Red kidney beans-can
0.5 cup Parmesan cheese -for serving
2 tbsp Fresh parsley -finely chopped, for serving
1 number Carrot- peeled and chopped
Directions
- In a heavy based saucepan melt the butter until bubbling and add the onion, garlic and bacon.
- Stir until well cooked.
- Add the chopped celery and carrot and cook until caramelized.
- Stir in the can of tomatoes, drained kidney beans, beef stock and pasta.
- Simmer on low for 20 – 30 minutes or until reduced and the pasta is cooked through.
- Pour into bowls and top with the cheese and parsley.
- Recipe Hints and Tips:
- This recipe freezes well.
- Wait until cooked to room temperature and place in ziplock bags for up to two months.
Have your say!