Minestrone Soup
INGREDIENTS
3 bacon rashers, diced *optional
1 onion, chopped
2 garlic cloves, finely chopped
2 celery sticks, chopped
1 carrot, chopped
1 zucchini, chopped
½ sweet potato, peeled, chopped
1L (4 cups) stock
400g tinned tomatoes
400g tin borlotti beans, rinsed, drained
1 cup gluten-free spiral pasta, brown rice or quinoa
1/3 cup chopped fresh continental parsley
1. Place the bacon, onion and garlic large saucepan with some olive oil over medium heat for a few minutes until onion is translucent.
2. Add the remaining veg, stock, tinned tomatoes and parsley. Cover and turn up the heat to bring to the boil. Reduce heat to medium-low.
3. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
4. Add in cooked pasta/brown rice/quinoa.
5. Add in beans and season with salt and pepper. Ladle into serving bowls and sprinkle with extra parsley or parmesan cheese.
Excellent as a brekkie or heated up in a thermos for lunch the next day!