Recipe – Minestrone Soup

I like to bang out soup 6L at a time and just live off it J Here’s how I do my mega minestrone batch...

Ingredients

• Olive oil
• 2 brown onions, diced
• 4 cloves garlic, minced
• 1 chilli, chopped
• 150g pancetta, chopped
• 4 carrots, diced
• 2 sticks celery, diced
• 3 potatoes, diced
• 1/4 cabbage diced
• 400g red kidney beans
• 800g cannellini beans
• 3 zucchini, chopped
• 2 x 700g bottles of passata
• 2l chicken stock
• 1 cup pasta (macaroni works)
• Salt and pepper. 
• Parmesan to serve

Method

1. Place the onion, garlic, chilli, pancetta, carrots, celery, and potato in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
2. Add the red kidney beans, cannellini beans, zucchini, cabbage and cook for another 5 minutes
3. Add the passata and stock to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
4. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente.
5. Season with salt and pepper. 
6. Ladle into serving bowls and sprinkle with parmesan
7. Serve immediately.