Healthy Minestrone Soup
Warm up your kitchen with a comforting and hearty bacon and vegetable soup. This flavorful dish brings together the richness of bacon with the freshness of various vegetables and a savory tomato base. A perfect balance of textures and tastes, this soup is guaranteed to satisfy your cravings on a chilly day. Top it off with a sprinkle of Parmesan for an extra touch of indulgence.
— Constant Cookbook
Ingredients
- splash olive oil
- 200g/7oz streaky baconbacon
- 2 large carrots
- 6 celery
- 6 garlic
- 2 onions
- 2 potatoes, such as Maris Peer potatoes, roughly chopped
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 1 bouquet garni
- 0.75 litres/1½ pints reduced-salt vegetable stock
- 3 courgettes
- 1 large handful soup pasta
- 1 handful fresh flatleaf parsley
- 100g/3½oz Parmesan
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for 2-3 minutes, or until cooked and starting to brown.
- Add the carrots, celery, garlic and onions and fry for 4-5 minutes, stirring often. Add the potatoes and fry for 4-5 minutes, stirring occasionally, until softened.
- Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 30 minutes.
- Add the courgettes and soup pasta and return to the boil. Reduce the heat, cover the pan with the lid, then simmer for 5-8 minutes, or until the pasta is tender. Discard the bouquet garni.
- To serve, ladle the soup into bowls, then sprinkle over the parsley and Parmesan.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
Nutrition
- Calories: 321kcal
- Carbohydrate Content: 27g
- Fat Content: 16.5g
- Fiber Content: 6g
- Protein Content: 17g
- Saturated Fat Content: 7g
- Sugar Content: 8.5g
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