Australian Women's Weekly
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.
Loved this traditional minestrone soup? Try your hand at our quick and easy minestrone recipe, or if you have a few hours to spare, give our best minestrone soup with ham recipe a try.
Find other minestrone soup recipes and more in our collection of vegetable soups and slow cooker soup recipes.
Ingredients
Method
Traditional minestrone
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
