Winter is almost here and there is nothing better than a bowl of hearty soup to warm you up. I love any type of soup and when my digestive system decides to play the “I’m not going to work” game it’s one of the few things I can eat.
I admit that when I first became unwell I almost looked liked the Minestrone and Chicken & Vegetable soup from the deli at Woolies. I ate so much of it that just the smell of it now is enough to make me gag. Considering this I was quite hesitant to make Minestrone soup but I can honestly say I am glad I gave it a go. Not to blow my own trumpet but Woolies soup tastes like dirt compared to this 🙂
Ingredients
- 1 Brown Onion, diced
- 1 rasher Bacon, diced
- 3 cloves Garlic, diced
- 2 tablespoons Olive Oil
- 500 gram jar of Passata or Pureed Tinned Tomatoes
- 1/2 cup Tomato Paste
- 2 teaspoons of Vegetable Stock Paste
- 800ml – 1 Litre of Water (depending oh now thick you like your soup)
- 2-3 cups of Diced Vegetables (carrot, potato, celery and mushrooms)
- 1/2 cup frozen Peas
- 1 tin Cannellini Beans, drained and rinsed
- 80 grams Pasta Shells
In a heavy based saucepan saute onion garlic and bacon until onion is translucent. Do not allow to bacon to brown too much. Add tomato paste and allow it to cook off for 1-2 minutes making sure to continuously stir. This will give your soup a better flavour. Add passata, vegetable stock paste, water and diced vegetables. Bring to the boil and allow to gently simmer for 20 minutes. Add cannellini beans, pasta and frozen peas. Cook for a further 10-12 minutes or until pasta is cooked. We were lucky enough to be given a massive bunch of English Spinach so just before serving I thinly sliced a handful and stirred though the soup. There was no need to cook it for any longer as the heat of the soup is enough to wilt it. If you are cooking your soup in advance cook the pasta separately and only add to your soup when you are re-heating otherwise it will swell and become too mushy. This soup will last in the refrigerator for up to 3 days but is not suitable to be frozen.
I cooked this soup in my Thermomix and the instructions are below.
Chop vegetables 3 seconds speed 7 and set aside.
Add onion, garlic and bacon to mixing bowl. Chop 3 seconds speed 7. Add oil, saute 3 minutes/varoma/speed 1.
Add vegetables, passata, stock, tomato paste and water. Cook 15 minutes/100 degrees/reverse speed 1.
Add beans, peas and pasta. Cook 10 minutes/100 degrees/reverse speed 1.
Serve with some crusty bread and a sprinkle of fresh Parmesan 🙂
