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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
Cook Time15 minutes
Total Time30 minutes
Course: Lunch
Cuisine: Australian, International
Keyword: minestrone soup, soup
Servings: 4
Calories: 680kcal
Author: Adrianne

Ingredients

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

Instructions

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.

Notes

  • *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!!) 

Nutrition

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