Minestrone Soup

• Serves 8

• Preparation time: 20

• Cooking time: 60

Ingredients

Oil
1 large onion, finely chopped
2 cloves garlic, finely sliced
100g bacon or speck, cut into small dice
1⁄4 cup tinned pulp tomatoes
2 large carrots, finely diced
2 large sticks celery, diced, reserve some celery leaves for the end
1 large leek, diced
2 large potatoes, diced
1⁄4 cabbage, shredded
1 bay leaf
2.5 L water
5 Continental Chicken Stock Pot
200g frozen peas
1 x can cannellini beans, drained
10 fresh basil leaves

Method

1. Heat oil and cook onion and garlic with no colour.

2. Add bacon and cook for 1 minute. Add tomatoes, carrots, celery, leek, potatoes, cabbage, bay leaf, water and Stock Pot, bring to the boil and simmer for 1 hour.

3. Just before the end of cooking add peas, cannellini beans, basil and celery leaves. This makes a large quantity and any leftovers are perfect for freezing.

Notes