Minestrone

Ingredients

• 3 bacon rashers, rind removed, roughly chopped
• 2 carrots, peeled, chopped
• 2 celery sticks, chopped
• 1 desiree potato, peeled, chopped
• 2 garlic cloves, crushed
• 1L (4 cups) Beef stock
  
• 400g can red kidney beans, rinsed, drained
• 400g can chopped tomatoes
• 80g (1 cup) fusilli pasta
• Salt & freshly ground black pepper
• 1/3 cup chopped fresh continental parsley

Method

• Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
• Add the beef stock, red kidney beans and tomatoes 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. (To freeze the soup, see note).
• Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.