On Sunday I made delicious Minestrone Soup for lunch. Now all I remember of minestrone when I was younger is school dinner, which was absolutely disgusting. Soup with random bits of veg floating in it that had been sat there for hours on the heat, so the odd fleck of pasta was mushy, and the veg had no taste, let alone vitamins, left in it. This on the other hand was really delicious. The pasta as lovely and al dente, and the veg was crisp and tasty.
I am submitting this to Presto Pasta Nights this week, hosted by Ruth at Once Upon a Feast. Check out her blog on Friday for the round up!
Minestrone Soup (adapted from Australia Women's Weekly The Packed Lunch)
1 tbsp olive oil
1 small onion, chopped finely
1 clove garlic, crushed
2 bacon rashers, rind removed, chopped finely
2 medium carrots, grated coarsely
400g chopped tomatoes
500ml beef stock
1 litre water
65g short pasta
2 medium zucchini, grated coarsely
300g can white beans, rinsed and drained
2 tbsp shredded fresh basil
Heat the oil in a large saucepan; cook onion, garlic and bacon for about 5 mins or until vegetables just soften.
Add carrot, undrained tomatoes, stock, the water and pasta; bring to the boil. Reduce the heat and simmer covered for about 5-7 mins or until the pasta is just tender. Stir in the zucchini and beans. Take off the heat and stir in the basil. Serve with bread.