This soup is one that we always tend to fall back on, sifting through ingredients left over in the pantry until we can find something to cook. Although this recipe calls for some exacting ingredients, for years we have made it with whatever we have been able to find. It’s a pretty forgiving recipe for that.
2 onions (brown or white)
2 carrots (large)
1 x 425 gram can crushed tomatoes
4 cups stock (beef or vegetable)
1 cup macaroni pasta
1 x 410 gram bean three bean mix
2 tablespoons extra virgin olive oil
(alternative to olive oil – 25g unsalted butter)
Preparing the Ingredients:
Peel and finely dice onions.
Peel and grate carrot
Finely chop bacon into small pieces (this can be done before or after frying)
Peel and grate zucchini
In a medium sized saucepan, saute onions, carrot and bacon pieces in a small amount of Extra Virgin Olive Oil (or butter).
Add three bean mix, grated zucchini, followed by all four cups of stock.
Stir well and add macaroni
Season lightly with sea salt and cracked black pepper and bring to the boil.
Stir soup for about 5 minutes and then serve.
Serve as is or with fresh garlic bread.
This recipe was always a favorite of my dad. Although he is long gone now, it is something that we used to eat on a regular basis, and something that I continue to serve up to my children. Although we do not always have garlic bread on hand, my kids have taken to having their soup poured over a packet of two minute noodle if they are feeling especially hungry.
I have also gone to the lengths of freezing left over soup and having it the next day for lunch, with some fresh baked bread. This is especially nice on cold days, as it warms you up and is surprisingly refreshing.
2. Menopause Diet
3. Minestrone Soup Recipe : Ellie Krieger : Food Network