Minestrone

Minestrone

By
From
My Grandma's Kitchen
Serves
4-6

Next to the herbs we grow beans and zucchini. We pick them and chop them to make minestrone. I tell Harry, ‘You get to stir in the pasta and peas … and I’ll be in charge of the parmesan cheese!’

Ingredients

Quantity Ingredient
1 tablespoon olive oil
4 rashers free-range bacon, rind removed and diced
2 cloves garlic, finely chopped
1 brown onion, finely chopped
1 large carrot, diced
2 celery stalks, diced
2 tablespoons tomato paste
2 large tomatoes, diced
5 cups beef or vegetable stock
3/4 cup small pasta shells or macaroni
1 cup fresh or frozen peas
1 zucchini, diced
150g green beans, trimmed and cut into short lengths
400g canned cannellini beans, drained and rinsed
1/2 cup parsley, chopped
salt
freshly ground black pepper
grated parmesan cheese, to serve

Method

  1. Heat the oil in a large saucepan and saute the bacon, garlic, onion, carrot and celery for 4–5 minutes, or until the onion is tender. Add the tomato paste and tomatoes and saute for a further minute. Add the stock and 2 cups of cold water. Bring to the boil then reduce the heat and simmer, covered, for 40 minutes. Add the pasta, peas, zucchini, green beans and cannellini beans and simmer, covered, for a further 15 minutes, or until the pasta is tender. Stir in the parsley and season with salt and pepper to taste. Serve topped with parmesan cheese.
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again