Hearty Minestrone Soup

You can use red kidney beans instead of canneloni beans, any legume will be great. The macaroni pasta and vegetables give this recipe a chunky, but still a soft texture. Traditionally this would be garnished with some parmesan cheese.

This recipe is low fat, low sodium, low sugar, dairy free (omit cheese), gluten free.

Ingredients

• 1 tbsp. olive oil
• 2 slices shortcut bacon, chopped
• 2 small carrots, chopped
• 2 celery stalks, washed and sliced
• 1 bay leaf
• 2 large tomatos chopped
• 1/2 large zucchini, sliced (aka courgette)
• 1 large potato, peeled and cut into chunks
• 3 cloves garlic crushed
• 1 x 400g can canneloni beans, drained and rinsed
• 1 onion, chopped
• 6 button mushrooms, sliced
• 2 cups beef stock, heated
• 3 cups water
• ½ cup macaroni or small pasta
• Sprinkle of rosemary and oregano
• 2 tbsp. tomato paste
• Fresh parmesan cheese - optional
• Cracked pepper for seasoning

Method

1. In a large pot heat oil over med – high heat.  Cook bacon for around 5 mins or until crispy.  Add the onion and cook until softened, around 5 mins.  Add the carrots, celery and potato cooking for a further 8 mins then add the garlic, pepper and herbs and stir for 1 minute..
2. Add the stock, and beans, bay leaf and tomato, bringing to a simmer. Simmer on low heat for 15 mins. Add zucchini, tomatoes, paste, mushrooms, and simmer for a further 15 minutes. Season with cracked pepper.
3. Keep stirring, then once simmering again, add the pasta, season with salt and pepper.  The pasta should only take around 7 minutes to be cooked.
4. Take out bay leaf and serves with fresh parmesan cheese grated over top.