Minestrone soup with mini meatballs and parmesan croutons

When you eat Nadia Lim's incredible minestrone soup with mini meatballs and parmesan croutons, it warms and comforts you from the inside out and is brilliant enjoyed the next day for a filling lunch.
Minestrone soup with mini meatballs and parmesan croutons


Parmesan croutons
To serve


1.Roll mince into mini meatballs about the size of large hazelnuts. Heat a drizzle of olive oil in a large pot on medium high heat and brown meatballs (about 3-4 minutes). Set meatballs aside. Keep pot on the heat.
2.Heat another drizzle of olive oil in the pot on medium heat. Cook onion, garlic, carrot, celery and bacon for 4-5 minutes until vegetables have softened.
3.Preheat oven to 180°C (for croutons).
4.Add red wine, tomatoes, herbs and stock to the pot and simmer for 10-15 minutes until vegetables are tender.
5.Add pasta and continue cooking for about 10 minutes until pasta is al dente. In the last 5 minutes of cooking time, stir through the silverbeet or spinach and the meatballs. Season to taste with salt and pepper.
6.While soup is cooking, toss bread chunks with olive oil and most of the parmesan on an oven tray lined with baking paper. Bake for 8-10 minutes in the oven until golden and crispy.
7.To serve, ladle soup into bowls, top with parmesan croutons and sprinkle with reserved parmesan and parsley.

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