I make this soup often. I make it when it’s freezing cold or when we’ve got friends or family staying for the weekend. It’s delicious, easy to make, freezes well and is really filling. It’s also Cork Daddy’s favourite. A good reason if ever there was one.
1 x brown onion, finely diced
4 x rashers of bacon, finely chopped
2 x garlic cloves, crushed
2 x sticks of celery, finely diced
1/4 of a red capsicum, finely diced
1 x large potato, peeled and finely diced
2 x carrots, peeled and finely diced
A handful of frozen peas
A handful of green beans, ends removed and finely chopped
4 x cups of vegetable stock
1 x 400 gram tin of tomatoes
1 x sachet of tomato paste, 50 grams
2 x bay leaves
Chilli flakes, optional
1 x 125 gram tin of four bean mix
1/4 cup of risoni
Salt and pepper
Olive oil, a dash
Fresh flat leaf parsley, finely chopped, to serve
Buttered toast, to serve
- Add a dash of olive oil to a large saucepan and saute the bacon, onion and garlic until soft.
- Next, add the celery and capsicum and continue to cook, stirring every now and then.
- Add the potatoes, carrots, peas, beans, stock, tinned tomatoes, tomato paste, bay leaves and a light sprinkling of chilli flakes. Season with salt and pepper.
- Let the soup come to the boil and then back it off to a low simmer. Let it simmer for 30 minutes.
- Add the risoni and strained tin of beans. Let it simmer for another 10 minutes. Discard the bay leaves.
Serve sprinkled with parsley and hot buttered toast.
- I always have bacon rashers individually glad wrapped in the fridge on stand by.
- I have fresh bay leaves in the freezer too.
- You could also use macaroni instead of the risoni if you like.
- You could use just kidney beans instead or you could add a tin of lentils if you prefer.
- The soup freezes really well. Freeze in individual serving sizes and heat in the microwave when needed.
If you make this minestrone, please leave your comments below. xx