Minestrone Soup
By Nagi · recipetineats.com
50 minServes 5–6
A hearty Italian vegetable and pasta soup with bacon, tomato, and kidney beans, simmered until tender.
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| prepChop bacon finely | |||||||||
| prepChop onion and mince garlic | |||||||||
| prepPeel carrot and dice carrot, celery, zucchini, and potato into 1.5 cm / 0.5" pieces | |||||||||
| prepTrim green beans and cut into 2 cm / 0.75" lengths | |||||||||
| prepDrain kidney beans | |||||||||
| 1 tbsp olive oil | Heat oil, cook bacon until golden | Add garlic and onion, cook 2 min until translucent | Add carrot, celery, zucchini; stir 1 min | Add tomato, stock, water, paste, Worcestershire, beans, salt, pepper; bring to simmer | Simmer covered 20 min | Add potato and green beans, simmer 5 min | Add pasta, cook per packet minus 1.5 min | Remove from heat, stir in parmesan and spinach; taste and adjust seasoning | Serve with extra parmesan, parsley, and crusty bread |
| 150 g bacon, finely chopped | |||||||||
| 1 onion, chopped | |||||||||
| 2 garlic cloves, minced | |||||||||
| 1 large carrot, peeled and diced 1.5 cm pieces | |||||||||
| 1 celery rib, chopped 1.5 cm pieces | |||||||||
| 1 zucchini, chopped 1.5 cm pieces | |||||||||
| 800 g crushed tomato (or 700 g passata) | |||||||||
| 480 ml chicken stock, low sodium | |||||||||
| 480 ml water | |||||||||
| 3 tbsp tomato paste | |||||||||
| 2 tsp Worcestershire sauce | |||||||||
| 400 g canned kidney beans, drained | |||||||||
| 1 tsp salt | |||||||||
| 1 tsp pepper | |||||||||
| 1 potato, cut into 1.5 cm pieces | |||||||||
| 100 g green beans, trimmed and cut into 2 cm lengths | |||||||||
| 1 cup small pasta (ditalini, tiny shells, risoni, baby macaroni, alphabet or star) | |||||||||
| 60 g baby spinach (or frozen spinach, kale or similar, optional) | |||||||||
| 25 g parmesan, grated | |||||||||
| More parmesan for serving | |||||||||
| Chopped parsley for garnish | |||||||||
| Crusty bread for serving | |||||||||
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