Classic Minestrone

"Taken from 'Soups and Starters' cook book"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
16
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Heat the butter and olive oil together in a large saucepan. Chop the bacon and add to the saucepan. Cook for 3-4 miutes then remove with a slotted spoon and reserve.
  • Finely chop the onion, garlic, celery and carrots and add to the saucepan, one ingredient at a time, stirring well after each addition. Cover and cook gently for 8-10 minutes until the vegetables are softened.
  • Add the chopped tomatoes, with their juice and the stock, bring to the boil, then cover the saucepan with a lid, reduce the heat and simmer gently for about 20 minutes.
  • Stir in the cabbage, beans, peas and spaghetti pieces. Cover and simmer for a furher 20 minutes or until all the ingredients are tender. Season to taste with salt and pepper.
  • Return the cooked bacon to the saucepan and bring the soup to the boil. Serve the soup immediately with parmesan cheese shavings, sprinkled on the top and plenty of crusty bread to accompany it.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes