Family Friendly Minestrone Soup

Winter is about to arrive in the southern hemisphere and the cold has already set in here in Melbourne, Australia. I've jumped on board the soup and slow cooking train already and I couldn't be happier! There are so many positives....health & nutrition, great smells coming from the kitchen, cheaper cuts of meat, a great way to use up left over veggies not to mention simple to make!

Here is my recipe for a yummy and simple Minestrone Soup. Get the kids involved in this one too. They'll love chopping the bacon and grating the onion (under a watchful adult eye of course!), doing the measuring and tipping in the ingredients. I also find that when they have a hand in making it they will also be more likely to eat it...a win win in anyone's kitchen! It's also great to send along in a thermos to school with some fresh bread and butter as a great alternative to the vegemite sandwich and boomerang banana!

Here tis.....

Sal's Family Friendly Minestrone
serves at least 6 (with some leftovers)

1 can diced tomatoes
1 bottle tomato passata (500ml)
500 ml chicken stock (using organic stock cubes or boxed natural stock is fine!)
1 tbs brown sugar
S&P
2 tbs olive oil
1 tbs dried oregano
3 tbs risoni pasta (or other small pasta variety)
3 small carrots (peeled, halved lengthways and sliced about 1cm)
1 red onion (peeled and coarsley grated or finely chopped)
2 cloves garlic crushed
1/4 cup frozen corn kernels
1/4 cup frozen peas
1 cup canned cannellini beans (drained and rinsed well)
200g short cut rindless bacon cut into chunks
1 cup baby spinach leaves
1/4 cup chopped fresh basil or 1 tbs of squeezy tube basil (gourmet garden brand is good!)
1 large bay leaf
1/4 cup freshly grated parmesan

Method:

1. heat a large heavy based pan on medium high and add olive oil
2. saute bacon, onion and carrot and try to get some colour on them to give flavour, stirring often for about 4 mins, turn down to medium and add garlic and stir for another minute
3. add the canned tomatoes, brown sugar and passta and stir well to combine
4. add bay leaf and oregano and stock
5. add pasta and stir to ensure none sticks to the bottom then bring to the boil stirring regularly
6. turn down to a simmer and add corn, peas and cannellini beans - stir well
7. let simmer uncovered for 10-15 mins
8. stir through the spinach, parmesan and basil until wilted and combined
9. season to taste with S&P
10. serve with some nice bread and butter or cheese on toast as a great quick dinner!