Tortilla Soup

 

Minestrone Soup

Makes: 6-8 portions

Prep: 15-20 minutes
Cooking time: 30-35 minutes

Ingredients:

• 1 Tablespoon oil
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1/2 a medium onion, diced
• 1 clove garlic, minced
• 1 small zucchini, diced
• 1 can whole tomatoes, crushed by hand or diced
• 1 liter chicken broth
• 1 liter beef broth
• 1 parmesan rind 
• 1 6oz can cannoli beans or white kidney
• 1 cup small pasta, uncooked
• 1 bunch parsley, tops only
• 4-5 rashers frozen bacon

Garnish with freshly grated parmesan and cracked pepper. 

Method:

1. In a large pot, heat oil and add diced onion, celery, and carrots. Sauté 5 minutes and season with salt and pepper. Add tomatoes, broth, and rind. 
2. Bring a pot of salted water to the boil for the pasta. Cook pasta until al dente
3. Once soup is simmering add zucchini and beans. Simmer for 25-30 minutes or until your veggies are tender, stirring occasionally.
4. Put the frozen bacon and parsley tops into a food processor and pulse until bacon is finely minced. 
5. Add cooked pasta and bacon mixture to soup. Simmer for 2-5 more minutes. Season to taste.