This recipe has been a family favourite for years. Minestrone is both tasty and nourishing. It is a meal in itself or you can make a lighter version (see notes by the key ingredients). Try it out for yourself.
250 g beans (kidney or haricot). Dry version of the beans or canned.
2 T. olive oil
2 onions, chopped
2 cloves garlic, crushed
3 rashers bacon, chopped (omit in lighter version)
5 fresh tomatoes, washed, peeled, chopped up
1/4 cup chopped parsley, preferably flat leaf.
10 cups beef stock (replace with chicken stock for lighter version)
1/4 cup red wine (omit in lighter version)
2 potatoes, chopped
1 turnip, chopped
2 carrot, chopped
1 stick/rib celery, chopped
1/4 cup tomato paste
1 sliced zucchini
1/2 cup green beans (or peas). Can be frozen or fresh
2/3 cup elbow macaroni
1/4 cup grated cheese (preferably cheddar)
salt & pepper
Parmesan cheese, for topping
1. You can either used canned beans or soak the dry beans overnight in salted water. Drain the beans.
2. Boil salted water, add soaked beans, and cook slowly for 20 minutes. Then drain.
3. Heat the olive oil in pan. Add onion, garlic and bacon to the hot oil and gently fry until the onions and garlic are soft and the bacon crisp. .
4. To this mixture, add the chopped tomato, parsley, beans, stock and wine. Cover and simmer over low heat for around 2 hours.
5. Add potatoes, turnip, carrot, celery, and tomato paste. Simmer for another 15 minutes.
6. Just before serving, add zucchini, green beans or peas, elbow macaroni and grated cheese. Simmer covered 10-15 minutes or until vegetables and elbow macaroni are tender. Season with salt and pepper. Top with grated or shaved parmesan cheese and serve. (NOTE: You may want to consider boiling the elbow macaroni in a separate small pot and only adding the cooked, drain pasta just before serving).
7. Suitable for the slow cooker.Except reserve step 5 until the last hour and 6 until the last 10 minutes and definitely cook the macaroni separately.
8. Enjoy!