- Dash olive oil
- 1 lge brown onion, finely diced
- 4 lge garlic cloves, finely chopped
- Salt and Pepper to taste
- 1 tsp dried mixed herbs
- Few shakes of dried chilli (I used 9 but thats because not much comes out of the little spice jar, also I love chilli, so add to your own taste)
- 4 bacon rashes, rind removed, roughly chopped
- 1 med zucchini, diced
- 1 lge red capsicum, diced
- 1 lge eggplant, diced
- 1 carrot, diced
- 4 large button mushrooms, chopped
- 2 400g tins of Italian Tomatoes (you can get them diced or chopped and this saves breakdown time)
- 2 cups Vegetable stock (Massel)
- 3 cups Water
- 2/3 cup of GF Soup Pasta (I was absolutely thrilled when I came across the European Brand Shar, and found itty bitty shells, not listed on their site though, I got mine through Norton St Grocer) or use GF Risoni
- 2 tsp tomato paste
- 3 tbs parsley, freshly chopped
14/06/2012 by Erin Langford
Minestrone soups is one of those versatile, easy to make meals that as long as you have the basics in there, you can’t muck it up. Really what could be more delish than tomatoes and bacon? The ingredients list looks a little riduculous when you write it all out but it’s not, it’s just loads of Mediterranean veggies :) and it makes 6 large dinner serves. This won’t take longer than 30 minutes from start to finish (epecially once you have it down pat and don’t have to keep checking your iPhone, iPad, Print out etc.
In a large saucepan or soup pot heat a little olive oil and saute off your Onion and garlic, season with salt and pepper and add the chilli and mixed herbs.
Once the onion has softened mix in the bacon and cook til its warmed through.
Add all of the diced veggies and mix well, cook for about 4 minutes until the veggies start to soften a little.
Now add the tomato tins, stock, water, pasta and tomato paste and stir through. Bring the soup to a simmer and cook until the pasta and veggies are done. Now check the seasoning. Add a little more chilli flakes if you’re not experienceing that little lip tingle.
Just before serving toss in the fresh parsley and stir through.
Ladle into big bowls and feel all Italian Mamma in your dining room.
Fun Fact: The starch from the pasta really helps to thicken up the soup so it’s not super runny.
Handy Hint: Be careful of the mini pasta shape you choose to use, you don’t want something with holes in it (like macaroni) or the soup will get trapped and you’ll probably burn your tongue.