Name: Tuscan minestrone soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 3 rindless bacon rashers, chopped; 150 gram green beans, cut into 3cm pieces; 1 large onion, chopped; 2 celery stalks, chopped; 1 large carrot, chopped; 2 clove garlic, thinly sliced; 2 tablespoon tomato paste; 4 cup vegetable stock; 400 gram can diced tomatoes; 400 gram can butter beans, rinsed, drained; 1 zucchini, chopped; 1/4 cup torn basil leaves, plus extra to serve; finely grated parmesan, crusty bread to serve

Tuscan minestrone soup

This classic Italian minestrone soup recipe is a warming, economical meal for chilly winter nights. Serve with plenty of crusty bread and parmesan cheese

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 tablespoon olive oil

3 rindless bacon rashers, chopped

150 gram green beans, cut into 3cm pieces

1 large onion, chopped

2 celery stalks, chopped

1 large carrot, chopped

2 clove garlic, thinly sliced

2 tablespoon tomato paste

4 cup vegetable stock

400 gram can diced tomatoes

400 gram can butter beans, rinsed, drained

1 zucchini, chopped

1/4 cup torn basil leaves, plus extra to serve

finely grated parmesan, crusty bread to serve

Method

1.In a large, heavy-based saucepan, heat oil on medium. Sauté bacon, beans, onion, celery, carrot and garlic for 5-8 minutes.

2.Stir in tomato paste and cook, stirring, for 2 minutes. Pour in stock and tomatoes. Bring to the boil. Reduce heat to low and simmer, covered, for 12-15 minutes, stirring occasionally, until vegetables are tender.

3.Add butter beans and zucchini. Cook, uncovered, for 4-5 minutes until zucchini is tender. Stir basil through.

4.Ladle into warm bowls and serve topped with basil and parmesan. Accompany with crusty bread.