Chunky Minestrone

Chunky Minestrone £1.11 per person

You can’t beat a hearty bowl of soup when there’s a chill in the air….but soup doesn’t always cut it for a midweek meal and I don’t want to be raiding the biscuit tin just a few hours later…

But this is a real bowl of goodness, heaps of chunky veg and meaty bacon make it a winner in our house!

Shredded Cabbage
Loadsa Greens

Chunky Minestrone

Ingredients

2 tbsp olive oil

2 garlic cloves, chopped (5p)

2 onions, chopped (20p)

3 slices bacon rashers, sliced (38p)

1 red pepper, de-seeded and chopped (31p)

1 tin chopped tomatoes (31p)

1 litre veg stock (3p)

1 celery stick, trimmed and sliced (8p)

400g borlotti beans (in my case I only had baked beans in the cupboard so I grabbed these and rinsed the sauce off in a colander) It did the trick nicely! (24p)
Half a green leafy cabbage, shredded (30p)

75g frozen peas (8p)

salt and pepper

Parsley (I used dried but in summer I will use fresh)

75g dried vermicelli (or snap some spaghetti up) (3p)

Cheese and bread if you wish to serve it with this

Total cost approx £4.44 which is £1.11 each

Method

Heat the oil in a large saucepan. Add the garlic, onions and bacon and cook over a medium heat, stirring for 3 minutes until slightly softened.

Add the red pepper and the chopped tomatoes and cook for a further 2 minutes, stirring. Stir in the stock, then add the celery.

Drain and add the beans along with the cabbage, peas and parsley. Season with salt and pepper. Bring to the boil, then lower the heat and simmer for about 30 minutes.

Add the pasta to the pan and cook for a further 10 minutes (or according to the pasta pack instructions).

Remove from the heat and ladle into serving bowls. Garnish with freshly grated Parmesan and serve with fresh crusty bread if you so wish.

Minestrone Soup Recipe
Serve with fresh crusty bread
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