Minestrone Soup
This Minestrone Soup recipe is perfect for when the weather is a bit cooler. It is also so simple and tastes delicious! Comfort food at its finest!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Lunch
Cuisine: Australian, International
Keyword: minestrone soup, soup
Servings: 4
Calories: 680kcal
Minestrone Soup
- 1 litre beef stock
- 400 ml diced tomatoes
- 1 cup carrot thinly sliced
- ½ bunch celery thinly sliced
- 400 grams kidney beans drained and rinsed
- 500 grams streaky bacon
- 1 teaspoon salt
- 1 teaspoon pepper
- parsley to garnish
Minestrone Soup Method
Add stock to a saucepan at medium heat, as well as frozen carrots, can of tomatoes and pasta, allow to come to the boil.
Once the broth is boiling, reduce the temperature and cook for another 20 mins, or until macaroni is full cooked.
Cook the bacon in the oven, for this same period of time, or until edges are crispy. When cool roll into bacon curls.
In a heat proof bowl, add the red kidney beans and pour over boiling water, leave it to sit for 2 minutes. Use the same technique for the celery pieces, then drain water.
In serving bowls, start by adding the macaroni soup base, red kidney beans and celery, add additional liquid from the saucepan and garnish with parsley.
- *I used frozen carrot to make this recipe, but you can use fresh or frozen. (I really like how they cut frozen carrots, which I haven't yet achieved manually!!)
Calories: 680kcal | Carbohydrates: 31g | Protein: 25g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 1447mg | Potassium: 953mg | Fiber: 9g | Sugar: 4g | Vitamin A: 5530IU | Vitamin C: 12.4mg | Calcium: 76mg | Iron: 4.6mg