A traditional Italian minestrone soup is wonderfully versatile. While this recipe uses bacon, celery, carrots, cooked pasta shells and other vegetables, a minestrone soup can be made with any vegetables you have at home. It’s a one pot wonder!
Cosy up on the couch with a bowl of warming minestrone soup and a crusty slice of buttered bread. Top a hot bowl of this Italian favourite with a light drizzle of olive oil, fresh basil leaves, and shaved parmesan cheese.
Heat the oil in a large saucepan over a medium-high heat; cook the bacon, stirring, for 2 minutes or until browned lightly. Add the onion, carrot, celery and garlic; cook, stirring, for 5 minutes. Add the paste and tomatoes; cook, stirring, for 2 minutes.
Add stock to pan; bring to the boil. Reduce heat; simmer, covered, for 20 minutes.
Add pasta and chickpeas to pan; bring to the boil. Reduce heat; simmer, uncovered, for about 8 minutes or until pasta is tender. Stir in spinach, simmer a further minute or until spinach is just wilted. Serve soup sprinkled with cheese and with toasted Italian bread.
Suitable to freeze. Not suitable to microwave.Note