1 medium brown onions, sliced thinly
1 clove garlic, crushed
2 bacon rashers, chopped coarsely
1 medium carrot, chopped coarsely
400g can chopped tomatoes
310g can red kidney beans, rinsed and drained
3 cups chicken stock
1/3 cup spiral pasta
1/4 cup flaked parmesan
2 tbsp finely chopped fresh flat-leaf parsley
Heat butter in large saucepan, add onion, garlic and bacon; stir over medium heat until onion is soft. Add celery and carrot; stir over heat 2 minutes.
Stir in undrained tomatoes, beans, stock and pasta. Bring to a boil; reduce heat; simmer covered for 30 minutes. Serve topped with cheese and parsley.
Minestrone can be made up to two days ahead; keep covered in fridge or freeze for up to 2 months.
Ref: Food We Love by The Australian Women's Weekly, page 26
My version is adapted from this recipe basically. Just as simple... I've used chopped chorizo instead of bacon. Dumped into some olive oil and stir till fragrant before adding onions. Once the onions turned translucent, I added in the garlic. Next, I chucked in celery, carrots and asparagus. Since I could only see kidney beans in syrup on supermarket shelves, I have to opt the beans out. Poured in the tomatoes and water (worked as well). Adjust the taste with salt and some sugar if necessary to balance out the acidic tomatoes. Pour in the pasta and cook for 30 minutes. Served with flaked parmesan with freshly grounded black pepper.
This recipe is SUPERB and a must keep. It's so simple and hearty; best of all it tasted absolutely delish. Do give it a try!
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