Simple to make and guaranteed to warm you up on a cold night, this Minestrone soup is a real winner! You can easily scale up the ingredients to feed a family or ensure you have leftovers for lunch.
5 min prep | 30 min cooking | Serves 1
- 2 pieces of streaky bacon
- ½ tablespoon of olive oil
- ¼ onion, diced
- 1 clove garlic, crushed
- ½ teaspoon Worcestershire Sauce
- ½ a can of Cannellini beans, rinsed and drained
- ½ can diced tomatoes
- ¾ cup frozen vegetables
- 2 cups chicken stock
- ¼ teaspoon salt
- ground pepper to taste
- ½ cup of seashell pasta or similar
- parmesan to serve (optional)
- Cook bacon in a medium-sized pot over medium heat until crispy. Remove from the pot and place on a paper towel to absorb excess fat. cut into bite size pieces.
- Using the same pot, add the olive oil and cook the onion for 2-3 minutes, until translucent.
- Add the garlic and cook for another minute.
- Stir in the Worcestershire Sauce, beans, diced tomatoes and frozen vegetables. Stir for 1 minute.
- Add the chicken stock and stir in the cooked bacon.
- Season with salt and pepper and bring to a gentle boil.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Add the pasta and cook on a low heat until it is al dente, about 4 minutes.
- Pour into a bowl, top with the cheese, and enjoy!